Steak au poivre & garlic mashed potatoes
List of Ingredients
1 8-ounce potato
2 cloves garlic
Salt
1 5-ounce sirloin strip steak, well trimmed
Fresh ground black pepper
Olive or canola oil spray
1 small shallot, minced
1/3 cup dry red wine
1/3 cup reduced-sodium, fat-free beef stock
4 tablespoons 2 percent milk
3 fresh chives or 2 sprigs parsley, chopped
Recipe
Serves 1
Halve potato lengthwise, then cut crosswise into thin slices. (Don't
peel.) Peel and smash garlic. Turn on hot tap water while you put
potato and garlic into a saucepan with salt to taste. Barely cover
with hot tap water. Cover with a lid and put over high heat. Cook for
12 minutes or until just tender.
Meanwhile, put a cast iron skillet over medium-high heat. Pound steak
to half its original thickness. Spray with oil on each side. Season
with salt. With pepper mill on coarsest setting, turn 20 grinds over
each side. Rub pepper and salt in with your hand.
Put steak in skillet for 2 1/2 minutes each side for medium rare.
Remove steak when done and keep warm. Add shallot to pan, cook for 1
minute. Add wine and stock, increase heat to high. Stir periodically
until liquid reduces to 3 tablespoons, about 3 minutes.
While sauce thickens, warm milk in microwave oven for 30 seconds.
Drain potatoes and garlic, put in food processor with chives or
parsley and salt to taste. Add 3 tablespoons of milk and pulse just
until pureed. Add remaining milk if needed. Pour wine sauce over
steak and serve with the mashed potatoes.
Per serving: 420 calories, 39 grams protein, 45 grams carbohydrate,
10 grams fat, 3 grams saturated fat, 91 mg cholesterol, 260 mg sodium.
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