RIB-EYE STEAK WITH RED WINE SAUCE
Servings: 2
Prep time: 0:10:00
Bake/Cook time: 0:15:00
Calories: 530
Fat: 38 grams
Protein: 42 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 tablespoons olive oil
1 pound boneless rib eye steak (about thick)
1/2 teaspoon salt
2 tablespoons butter, divided
2 large cloves garlic, pushed through a press
1 small shallot, finely chopped
1/2 cup dry red wine
1/4 cup reduced sodium beef broth
1/4 pepper
1. Heat oil in a large, heavy skillet over medium-high heat
until very hot. Lower heat to medium. Sprinkle steak
with salt. Cook steak 6 minutes per side for medium
doneness. Remove steak from skillet and keep warm.
Melt butter in skillet. Add shallot; cook 3 minutes,
stirring. Add garlic and cook 1 minute more. Stir in wine,
broth, pepper, and salt. Bring to a boil, scraping up any
browned bits from bottom of skillet. Lower the heat and
simmer for 3 minutes until sauce thickens slightly. Cut
remaining tablespoon butter in 4 pieces. Add piece by
piece to sauce, stirring until incorporated. Slice steak
into thin strips. Top with sauce.
Beef, wine, and garlic are winning culinary combination. If you
enjoy the flavor of a rich beef stew, but dont have the time to
cook one, try this satisfying dish.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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