Beef Steaks with Red Wine Pan Sauce

In this traditional preparation, steaks are cooked quickly over high heat, and then the drippings are turned into a rich red wine pan sauce. Cream and a small nugget of butter whisked in at the end make it silky smooth.

2 (6-oz.) beef sirloin or flat iron steaks (3/4 inch thick)

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons plus 2 tablespoons butter, divided

2 tablespoons minced shallots

1/4 cup red wine or lower-sodium beef broth (I use cooking wine)

1/4 cup lower-sodium beef broth

1 tablespoon whipping cream, if desired

1/2 teaspoon chopped capers

2 tablespoons chopped fresh parsley, if desired

1. Sprinkle steaks with salt and pepper. Melt 2 teaspoons of the butter in large skillet over medium-high heat. Cook steaks 6 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.
2. Add shallots to skillet; cook and stir 1 minute or until softened. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add broth; bring to a boil. Boil 3 minutes or until reduced to about 2 tablespoons. Whisk in remaining 2 tablespoons butter 1 tablespoon at a time until melted. Whisk in cream and capers. Pour sauce over steaks; sprinkle with parsley.
2 servings
PER SERVING: 420 calories, 24 g total fat (13.5 g saturated fat), 45.5 g protein, 3.5 g carbohydrate, 160 mg cholesterol, 360 mg sodium, 0 g fiber