This meal was so delicious! And gave us that great taste of expensive steakhouses without all the calories and cash! This recipe is a keeper! We followed it to a tea and didn't change a thing. We also served it with a sweet potato as our side.
Light some candles and dim your lights because you are bringing the steakhouse to your house tonight!!
-Olive oil cooking spray
-4 4-oz top round steaks, about 3/4 inch thick, trimmed of visible fat
-1/2 tsp sea salt, or more to taste
-1/2 tsp fresh ground black pepper, or more to taste
One: Coat a large nonstick skillet with cooking spray and heat on medium heat. Sprinkle steaks with salt and pepper. cook steaks to desired doneness, about 3 1/2 minutes per side for medium and 3 minutes per side for medium rare.
Two: Transfer steaks to a cutting board and let rest, loosely covered with foil for 5 minutes. Slice steaks on a diagonal, if desired and arrange on plates.
Calories: 113, Fat 4g, Fiber 0.25g
-1/4 cup white wine vinegar
-2 tbsp finely chopped shallots
-1 tbsp chopped fresh tarragon
-1/2 cup low-sodium vegetable broth
-1 large egg yolk
-1 1/2 tsp arrowroot
-sea salt and fresh ground black pepper to taste
One: in a small saucepan on medium-high heat, combine vinegar, shallots and tarragon. Cook until liquid is almost entirely evaporated, 3 to 4 minutes.
Two: Meanwhile, fill a saucepan or the bottom of a double broiler with 1 inch water and bring to a boil on medium heat. Reduce to low to maintain a gentle simmer.
Three: In a medium bowl or in the top of a double boiler, whisk together broth, yolk and arrowroot. stir in shallot mixture. Place over simmering water and cook, stirring and scraping bottom and sides of bowl or pan occasionally (more constantly toward the end), just until mixture is thickened and smooth, about 3 minutes. Remove from heat and add salt and pepper to taste. cover and set aside until ready to use.
Calories 24, Fat 1g, fiber 0.25g