This latest recipe from the October 2010 issue of “Cooking Light” is tailor made for a super fast, low-calorie comfort food for the season. It boasts a 20-minute cooking time, so you can enjoy a special dinner any day of the week. Of course, using our Brownwood Acres Pomegranate Juice Concentrate makes it even better, and with convenient, ready-to-eat pomegranate seeds sold in the produce section of your grocery store, you don’t need to answer the age old question “How do I get all those seeds out of a Pomegranate?” It makes for a real time-saver. Add potato wedges and a salad – what could be easier? Bon Appetit!
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
1 Tbsp minced shallots
1/3 cup red wine (pinot noir or burgundy wine)
1/3 cup pomegranate juice (place 1 Tbsp of Brownwood Acres Pomegranate Juice
Concentrate in a measuring cup; fill to 1/3 cup with water)
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1- 1/2 Tbsp chilled butter, cut into small pieces
Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and half the pepper. Coat pan with cooking spray. Add steaks to the pan and cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan and place on warmer.
Add shallots to the pan and sauté 30 seconds. Add the wine, juice, broth, thyme sprig and remaining pepper; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.
Serving size = 1 steak and 2 tsp sauce
Yield: 4 servings(0) Comments | Post a Comment