Peppered Beef in Garlic Sauce Recipe

5 1 1
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Peppered Beef in Garlic Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • Coarsely ground pepper
  • 1/4 teaspoon salt
  • 2 boneless 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

Directions

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.
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 rare, a meat thermometer should read 140°; 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

1 each: 304 calories, 9g fat (3g saturated fat), 85mg cholesterol, 1109mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4-1/2 lean meat, 1 fat.

  • Coarsely ground pepper
  • 1/4 teaspoon salt
  • 2 boneless 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
  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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Yield: 2 servings.
Originally published as Peppered Beef in Garlic Sauce in Light & Tasty April/May 2001, p53

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MY REVIEW
mother of 3 User ID: 1726536 78826
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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