Any good quality dry red wine will be great with this recipe. But remember this rule of thumb when cooking with any wine; If you are not willing to drink it, then under no circumstance do you want to cook with it. Specifically, cooking wines which are loaded with sodium.
- 1 tbsp drained brine-packed green peppercorns
- 1 tsp cracked black peppercorns
- 1 (1 lb) boneless top loin steak, trimmed of all visible fat and pounded slightly
- 2 tsp olive oil
- 1/4 tsp salt
- 2 tsp butter
- 1 shallot, finely chopped
- 1/4 cup dry red wine
- 1 tsp tomato paste
- 1/3 cup low sodium beef broth
- 1. Using your fingers, press 2 tsp of the green and black peppercorns into the steak. Heat a non-stick skillet over medium-high heat. Add the oil, let it heat. Saute the steak, turning once and sprinkling the salt on the cooked side. 1 to 2 minutes per side. Transfer steak to a plate.
- In the skillet, melt 1 tsp butter. Saute the shallot until wilted, about 1 minute. Add the wine, cook, stirring, until it evaporates, about 2 minutes.
- Dissolve the tomato poaste in the beef broth and stir into the skillet with the remaining tsp of green pepper corns. Cook until the liquid is slightly reduced, about 2 to 3 minutes longer; stir in the remaining tsp of butter.
- Retrn the steak and any acculated juices to the sauce, reheat about a minute. Remove and cut steak into 12 slices. Serve with the sauce
This steak can be servd with about any vegetable on the side, but I find it to be really great either served with salad greens or a baked potato.
Serves 4 (3 slices with 1/4 of the sauce) 210 calories, 1g carbs, 11g fat, and 23g protein.
For the Weight Watchers crowd, the point value 5