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Top Loin Steaks with Red Wine Sauce
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Ingredients
- 2 boneless top loin (strip) steaks, cut 1-inch thick OR beef shoulder top blad steaks (flat iron) (about 8 ounces each)
- 1 tsp lemon pepper
- chopped fresh parsley (optional)
- Red Wine Sauce:
- 1 tbsp olive oil
- 1 cup sliced cremini OR button mushrooms
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 1/3 cup ready-to-serve beef broth
- 1/3 cup whipping cream
- 1/4 tsp ground black pepper
- salt
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Nutritional Information per serving: (using top loin (strip) and 1/4 of sauce recipe)
- 292 calories
- 17 g fat
- 83 mg cholesterol
- 166 mg sodium
- 3 g carbohydrate
- 0.2 g fiber
- 26 g protein
- 7.9 mg niacin
- 0.6 mg vitamin B6
- 1.5 mcg vitamin B12
- 1.8 mg iron
- 33.8 mcg selenium
- 4.9 mg zinc
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Preparation:
- Press lemon pepper evenly onto steaks.
- Heat large, non-stick skillet over medium heat until hot.
- Place steaks in skillet.
- Cook top loin steaks 12-15 minutes; shoulder top blade steaks 13-15 minutes, turning occasionally.
- Remove to platter and keep warm.
- Add oil to same skillet and heat over medium heat until hot.
- Add mushrooms.
- Cook and stir 1-2 minutes.
- Add garlic.
- Cook and stir 20-30 seconds or until fragrant.
- Add wine.
- Cook and stir 1-2 minutes or until browned bits are dissolved and liquid is reduced by half.
- Stir in broth, cream, and black pepper.
- Continue cooking 5-7 minutes, stirring occasionally, until sauce thickens.
- Season with salt as desired.
- Spoon sauce over steaks.
- Garnish with parsley, if desired.
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