Pan Seared Steak with Red Wine Sauce
One serving is 5 green, 5 blue, and 5 purple points.
Makes: 4 servings
Calories: 215
Ingredients
- 4 (4 ounce each) lean beef strip sirloin steaks
- Salt and pepper, to taste
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon light butter
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 tablespoon flour
- 2/3 cup red cooking wine
- 1/2 cup fat free beef broth
Instructions
- Set a skillet over medium high heat. Sprinkle steak with salt and pepper and rub with the oil. Cook the steak in the preheated skillet for 4-6 minutes on both sides, or until the meat reaches desired doneness. (For medium rare, thermometer should reach 135°F; medium, 145°F; and well done, 160°F.) Transfer steak to a plate or bowl and set aside.
- In the same skillet, melt butter. Cook shallots and garlic in the butter until the shallots are tender, approximately 2-3 minutes. Mix flour in with the shallots.
- Whisk in the cooking wine with the shallot mixture. Bring to a boil; cook 2 minutes. Mix broth in with the wine mixture, bring to a boil, and cook 2-3 more minutes.
- Serve 1/4 cup red wine sauce over each steak.