Ingredients:
3 Tbsp. white wine
1 Tbsp. olive oil
1 tsp. Dijon mustard
1 lb. chuck eye steaks, trimmed
1/4 tsp. salt
1/4 tsp. pepper
1 large shallot, sliced
1/4 c. fat-free lower-sodium beef broth
Directions:
Combine the first three ingredients in a shallow dish. Add steaks and let stand at room temperature 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired doneness. Remove steaks from pan; keep warm.
Add shallots to pan; saute 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.
No comments:
Post a Comment