Beef with Mushrooms

Beef with Mushrooms and Pearl Onions in Red Wine Reduction
BeefFast, delicious, and healthful? You really can have it all! Serve this simple to prepare dish with steamed green beans and/or crusty whole grain bread.
  • 2 8-ounce beef top loin steaks, cut 3/4 to 1 inch thick
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, quartered
  • 1 cup frozen small whole onions
  • 4 cloves garlic, minced
  • 3/4 cup dry red wine (See Note below.)
  • 1 cup lower-sodium beef broth
  • 2 tablespoons whole wheat flour
  • 1 tablespoon snipped fresh parsley
Trim fat from steaks. Sprinkle steaks with the pepper and salt. Preheat a large skillet over medium-high heat. Add oil; swirl to lightly coat skillet. Reduce heat to medium. Add steaks; cook for 8 to 10 minutes or until medium-rare (145 degrees F), turning once. Transfer steaks to a tray or plate; cover with foil and let stand while preparing sauce.

For sauce: In the same skillet, cook mushrooms and onions over medium-high heat about 5 minutes or until tender, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.

Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley.

Note: If you prefer not to use the wine, substitute an equal amount of lower-sodium beef broth.

Makes 4 servings (1/2 of a steak and 2/3 cup sauce per serving)

Per Serving: 335 calories, 17 g fat (6 g sat. fat), 9 g carbohydrate, 26 g protein, 2 g fiber, 315 mg sodium