Makes 4 servings.
1 tablespoon olive oil
4 beef top sirloin steaks, lean (3 ounces each)
4 ounces white mushrooms, rinsed and quartered (about 1 cup)
1 large shallot, minced (about 2 tablespoons)
1 tablespoon garlic, minced (about 2 to 3 cloves)
1 cup canned no-salt-added diced tomatoes
2 tablespoons no-salt-added tomato paste
2 tablespoons apple cider vinegar
2 cups low-sodium beef broth
1 tablespoon cornstarch
1 tablespoon fresh parsley, rinsed, dried and minced (or 1 teaspoon dried)
1 tablespoon fresh tarragon, rinsed, dried and chopped (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 350 °F.
- Heat olive oil in a large, heavy-bottom sauté pan.
- Gently blot steaks dry with paper towels and then carefully place them in the hot pan.
- Sauté both sides, about 2 to 3 minutes, until golden to dark brown.
- Remove steaks from pan and put them on a baking sheet to finish in the preheated oven for an additional 3 to 5 minutes or to your desired doneness (to a minimum internal temperature of 145º F).
- To make the sauce, pour off any excess grease from the pan. Add mushrooms and sauté until lightly brown, about 3 to 4 minutes.
- Lower the heat, and add shallot and garlic. Cook gently over low heat for about 2 minutes, until tender, but not brown.
- Add tomatoes, tomato paste and apple cider vinegar, and cook an additional 3 minutes.
- In a bowl, mix beef broth and cornstarch.
- Add broth mixture, parsley and tarragon to the sauté pan. Bring to a boil on medium-high heat while stirring constantly. Lower the heat and simmer for 2 to 3 minutes. Season with salt and pepper.
- Serve one steak with 1/2 cup sauce.
Serving size: 3-ounce steak,1/2 cup sauce. Amount per serving: 200 calories, 8g total fat (2g saturated fat), 35mg cholesterol, 10g carbohydrates, 23g protein, 2g total fiber, 404mg sodium.