This is a good, subtle use of a strong spice. Use the side of a knife blade to crush the allspice easily.

Recipe by Cooking Light December 2003


Credit: Photography: Karry Hosford

Recipe Summary

4 servings (serving size: 4 ounces beef and about 1 cup gratin)


Ingredient Checklist


Instructions Checklist
  • To prepare the beef, combine first 5 ingredients, and rub evenly over beef. Cover and chill the beef for 2 hours.

  • To prepare gratin, preheat oven to 400°.

  • Arrange potato slices in a single layer on a jelly roll pan coated with cooking spray; coat tops of slices with cooking spray. Bake at 400° for 15 minutes or until soft. Set aside.

  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Stir in broth and next 5 ingredients (broth through 1/4 teaspoon pepper); cook 3 minutes, stirring occasionally. Remove from heat.

  • Add cream cheese to onion mixture; stir until well blended. Stir in sour cream. Add potato slices to pan; stir gently to combine. Place mixture in a shallow 1-quart casserole coated with cooking spray. Combine breadcrumbs and Parmesan cheese, and spoon evenly over onion mixture. Lightly coat surface of gratin with cooking spray. Bake at 400° for 30 minutes or until golden brown.

  • Preheat broiler.

  • Place beef on broiler pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Nutrition Facts

472 calories; calories from fat 28%; fat 14.8g; saturated fat 7.2g; mono fat 5.2g; poly fat 0.8g; protein 35.8g; carbohydrates 49.2g; fiber 4.4g; cholesterol 72mg; iron 4.2mg; sodium 1005mg; calcium 255mg.