Rating: 4 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.

Recipe by Cooking Light April 2013

Gallery

Credit: Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary test

hands-on:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 3 ounces steak and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.

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  • Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.

  • Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

215 calories; fat 9.6g; saturated fat 2.9g; mono fat 4.5g; poly fat 1.3g; protein 25.6g; carbohydrates 2.3g; fiber 0.4g; cholesterol 72mg; iron 2.1mg; sodium 332mg; calcium 37mg.
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