Steak with Burgundy Sauce
2 teaspoons olive oil
1/2 cup minced shallots
2 garlic cloves, minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large red bell pepper, diced
1 cup diced carrots
1/2 cup beef broth
1 cup dry red wine
1 pound lean boneless sirloin steak
12 large mushroom caps, stems trimmed flat (about 1 pound)
1 tablespoon cornstarch blended with 2 tablespoons water
2 tablespoons chopped flat-leaf parsley
In medium nonstick saucepan, heat oil over medium heat. Stir in shallots, garlic, thyme, and 1/4-teaspoon each of salt and black pepper, and saute until shallots start to brown and become tender, one to two minutes.
Add bell pepper and carrots, and toss to coat well with shallots. Saute, stirring often, just until vegetables start to soften, about two minutes. Add beef broth and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring once or twice, until vegetables are tender, five to seven minutes.
Preheat the broiler.
Meanwhile, stir wine into vegetables, increase heat to medium and bring to a boil. Reduce heat to medium-low and simmer, stirring once or twice, ten minutes to blend flavors and remove raw taste from wine.
While sauce simmers, season steak with remaining 1/4-teaspoon each salt and black pepper. Place on broiler pan and arrange mushrooms around steak. Broil four to five inches from heat, turning steak and mushrooms once, ten minutes, or until steak is medium-rare and mushrooms are tender. Transfer mushrooms and steak to a platter and let stand five minutes.
Uncover sauce and increase heat to medium-high. Stir in cornstarch mixture and bring to a boil, stirring constantly, until thickened and bubbly. Cover and remove from heat.
Pour any juices from platter into sauce. Carve steak into thin slices and spoon sauce over steak and mushrooms; sprinkle with parsley.
Good source of: iron, vitamin B-12, potassium, beta-carotene, vitamin C, zinc.
Nutritional information per serving:
Total Fat: 9.1
Saturated fat: 2.7g