Cook Seared Sirloin with Red-Wine Mushrooms - 6g Carbs, 0.5g Fiber
From: www.menshealth.com
A steakhouse-caliber classic, ready in minutes at home
1 Tbsp olive oil
4 6-oz steaks (trimmed sirloin or petite filets)
Salt and pepper to taste
2 shallots, minced
2 garlic cloves, minced
1/2 lb white or cremini mushrooms, cleaned, stems removed, and sliced
1 cup red wine
1 cup low-sodium beef stock
2 tsp chopped fresh rosemary
MINUTES 1-10
Sear the steaks
Preheat the oven to 400 degrees F. Heat the oil in a large cast-iron
or oven-safe skillet on high. Season the steaks with salt and plenty
of black pepper and add them to the hot pan. Sear for 3 to 4 minutes
until a deep brown crust develops on one side. Then flip the steaks
over.
MINUTES 11-18
Transfer them to the oven
Place the skillet in the oven to finish cooking (6 to 8 minutes for
medium rare; an instant-read thermometer inserted into the thickest
part will read 135°F). Remove the pan from the oven and transfer the
steaks to a cutting board to rest.
MINUTES 19-25
Make the sauce
Using a potholder, place the pan back on the stove over medium heat.
Add the shallots, garlic, and mushrooms; cook until the mushrooms begin
to caramelize, 3 to 4 minutes. Add the red wine and stock, scraping the
bottom of the pan with a wooden spoon. Cook until the liquid has reduced
by about half, 2 to 3 more minutes. Stir in the rosemary. Divide the
steaks among four plates, top with mushrooms, and spoon on the sauce.
Servings: 4
Nutrition per Serving:
418 Calories, 13g Fat, 55g Protein, 6g Carbs, 0.5g Fiber, 380mg Sodium
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