Beef with Mushrooms and Pearl Onions in Red Wine Reduction

Ingredients

• 1 tablespoon snipped fresh parsley
• 2 tablespoons whole wheat flour
• 1 cup lower-sodium beef broth
• 3/4 cup dry red wine
• 4 cloves garlic, minced
• 1 cup frozen small whole onions
• 8 ounces fresh mushrooms, quartered
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 2 8 ounces beef top loin steaks, cut 3/4 to 1 inch thick

Instructions

1. Return steaks to skillet; heat through, turning to coat steaks evenly with sauce. Transfer steaks and sauce to serving plates. Sprinkle with parsley.
2. For sauce, in the same skillet cook mushrooms and onions over medium-high heat about 5 minutes or until tender, stirring frequently. Add garlic. Cook for 1 minute more. Remove skillet from heat; add wine. Return skillet to heat. Boil gently, uncovered, for 5 minutes, stirring occasionally. Whisk together broth and flour; add to skillet. Cook and stir until sauce is thickened and bubbly; cook and stir for 1 minute more.
3. Trim fat from steaks. Sprinkle steaks with the pepper and salt. In a large skillet heat olive oil over medium-high heat. Tilt and swirl skillet to coat bottom lightly. Add steaks; reduce heat to medium. Cook for 8 to 10 minutes or until medium-rare (145 degrees F), turning once. Transfer steaks to a plate; cover with foil and let stand while preparing sauce.

Notes