Prep Time: 36 minutes
Yield: 4 servings (serving size: 1 steak and about 2 tablespoons sauce)
Ingredients
* Cooking spray
* 4 (4-ounce) filet mignon steaks
* 1/2 teaspoon salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 1/4 cup minced shallots
* 1 tablespoon red wine vinegar
* 2 teaspoons low-sodium soy sauce
* 1 cup cabernet sauvignon
* 1 cup fat-free, less-sodium beef broth
* 2 teaspoons butter
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.
Nutritional Information
Calories: 358 (57% from fat)
Fat: 22.5g (sat 9.5g,mono 9.3g,poly 0.9g)
Protein: 23.2g
Carbohydrate: 3.6g
Fiber: 0.2g
Cholesterol: 80mg
Iron: 1.8mg
Sodium: 565mg
Calcium: 32mg
Sauteed Mushrooms with Prosciutto
Heat 1 1/2 teaspoons olive oil in a medium nonstick skillet. Add 3 cups quartered mushrooms, 1/4 teaspoon salt, and 2 minced garlic cloves to pan; saute 4 minutes or until moisture evaporates. Remove from heat; stir in 1/4 cup chopped prosciutto and one tablespoon chopped fresh flat-leaf parsley.
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