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.

Robin Bashinsky
Recipe by Cooking Light April 2013

Gallery

Credit: Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary

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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