Peppered Beef in Garlic Sauce Recipe

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Onion, garlic and red wine mingle with beef broth in a pleasant sauce that's similar to au jus in this sirloin steak recipe developed by our Test Kitchen home economists.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • Coarsely ground pepper
  • 1/4 teaspoon salt
  • 2 beef sirloin steak (5 ounces each)
  • 3/4 cup beef broth
  • 3/4 cup dry red wine or additional beef broth
  • 1 small red onion, quartered and thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried marjoram
  • Dash hot pepper sauce

Nutritional Facts

One serving (1 steak with 1/4 cup sauce) equals 304 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 1,109 mg sodium, 7 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fat.

Directions

  1. Sprinkle pepper and salt over steaks and press into both sides. In a nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.
  2. In the same skillet, combine the remaining ingredients. Bring to a boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer or until meat is cooked to desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Peppered Beef in Garlic Sauce in Light & Tasty April/May 2001, p53

Nutritional Facts

One serving (1 steak with 1/4 cup sauce) equals 304 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 1,109 mg sodium, 7 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fat.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jul. 16, 2009

"This was surprisingly good and not tough, as I thought it could possibly be. I used burgundy and left out the onion. The hot sauce gave it a little kick. Hubby ate it without complaining."

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