Saturday, November 6, 2010

Wine & Pomegranate Steak Filets

This sauce is awesome. Not too intense like A1, but still pungent and satisfying.
  • 2 to 4 beef filets
  • salt and pepper
  • 1  tablespoon minced onion or shallots
  • dash of dried oregano 
  • 1/3  cup  red wine
  • 1/3  cup  pomegranate juice - best if not from concentrate, but either kind works
  • 1/3  cup  fat-free, lower-sodium chicken or beef broth
  • 1 thyme sprig
  • 1 1/2  tablespoons  chilled butter, cut into small pieces

 Salt and pepper your filets. Add to a frying pan over medium heat. Flip occasionally. Cooking time will vary depending on your cookware, the size of the steaks, and how well-done you want them.

Prepare the rest of your ingredients:

Frozen wine cubes pictured
 Check on your steaks.
Generally a "done" steak is much darker than this -- see first picture.
 When they have achieved desired done-ness, remove from frying pan and keep warm.

Sauté your tablespoon of onion or shallot for 30 seconds.

Add your wine and pomegranate juice to the frying pan. (In the picture below, I used frozen wine cubes.) Sprinkle with dried oregano.

Add the chicken or beef broth, butter, and thyme.
 Bring to boil and let bubble for one minute.

Spoon over steaks and serve immediately. Yum!

You can pair this with a nice red wine, but it's also tasty if served with pomegranate juice.

Adapted from Cooking Light*.

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