A baked potato with sour cream and bacon offsets the hearty flavor of the steaks; garnish with watercress
1 teaspoon sugar
4 small ½ -inch -thick beef top loin steaks (about 6-ounces each)
1 tablespoon butter or margarine
2/3 cup burgundy (or other red wine)
1 tablespoon vegetable oil
2/3 cup canned beef broth
1 medium size yellow onion- sliced
½ teaspoon ground black pepper
1 tablespoon all-purpose flour
Manage Your Diet Anywhere
Trim and get rid of any extra fat from steaks. In a large skillet, heat butter and oil over medium high heat. Add the steaks and cook until they are well browned on both sides and cooked to the desired degree of doneness, about 5 minutes on each side for medium-rare. Transfer the steaks to a serving platter, cover and keep them warm.
Add onion to the remaining drippings in the skillet, saute until soft, about 5 minutes. include flour and stir until well mixed.
Add broth, burgundy, pepper and sugar to the mixture; cook to a boil, stir. Continue cooking until bubbly and thickened 2 to 3 minutes. Spoon the sauce on top the the steaks .
Cuisine Writer
