Seared Rosemary Steaks

[indiana_j]

Dinner from Friday night!

4 steaks (it called for beef tenderloin but I took one look at the price and bought two bigger steaks and cut them in half) 
1/4 tsp table salt   
1/4 tsp black pepper, freshly ground   
1 tsp olive oil   
1 Tbsp rosemary, chopped   
2 Tbsp uncooked shallot(s), minced   
2 clove(s) (medium) garlic clove(s), minced   
1/4 cup(s) table wine, Madeira   
14 oz canned beef broth, reduced sodium   
1 Tbsp light butter   

• Sprinkle steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
  
• Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup. Remove from heat; stir in butter. Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce).

The best part about this?  This is a Weight Watchers receipt and it was really, really good.  5 point value per serving and I served corn and some bread with it.  The wine gave it a nice sweet taste without overpowering the sauce and the steaks came out perfectly tender.

Thumbs up, will make again.

Comments

[resplendissante.livejournal.com]

That looks AMAZING. I'm totally trying this this weekend!

[indiana-j.livejournal.com]

It's a great recipe - it's not expensive (if you get different steaks!), it's quick, good and WW approved. :D I'm trying another one tonight, orange beef, that I'm about to start prepping for and I'm crossing my fingers that it's just as good.