"For a fast fall menu, it doesn't get much quicker (or better) than a juicy steak paired with creamy mashed potatoes - unless the steaks are topped with a sauce made from caramelized onions and served alongside potatoes mashed together with blue cheese. Catapult your steak into a whole new category of good with this sweet and savory onion sauce." Recipe from "Cuisine At Home" magazine, Issue 107, October 2014, Pg. 13.
HEAT butter and oil in a saute' pan over medium-high heat until butter melts. Add steaks and saute' 3-4 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil.
SWEAT onions and garlic in same pan over medium-low heat, covered, 15 minutes. Increase heat to high.
DEGLAZE skillet with sherry and reduce until nearly evaporated. Add 1-1/2 cups broth and bring to a boil. Combine Worcestershire, Dijon, and tomato paste; stir into sauce and boil 2 minutes. Reduce heat to medium.
WHISK together cornstarch and 1 Tbsp. broth, stir into sauce, and simmer until thick, 2-3 minutes. Return steaks and residual juices to pan and simmer to warm steaks through, 3 minutes. Serve steaks with sauce and garnish with parsley.
Nutritional Info. Per Serving: 338 cal; 16g total fat (5g sat); 103mg chol; 184mg sodium; 11g carb; 2g fiber; 36g protein
So steaks develop a brown crust and leave behind bits for a sauce, pat them dry with paper towels.
To intensify the flavor of the sauce, deglaze the pan with sherry, then reduce it to concentrate its flavor.
For reasonably priced steaks with great flavor try triangle steaks (otherwise known as tri-tip) cut from the lean and tender bottom sirloin. If you can't find triangle, look for strip or sirloin steaks about the same size. Then for the onion sauce, be sure to cover the pan so the onions sweat, cook down, and caramelize to a delicious, rich golden color.
To slightly thicken the sauce, mix cornstarch with broth and add it to the simmering sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 113 | ||
Calories from Fat: 88 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 60.1mg | 2 % | |
Potassium 62.3mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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