January 29, 2012: Steak With Pomegranate Reduction Recipe

My husband and I love ribeye steaks but the reason they’re so good is that they’re nicely marbled with lots of fat. In order to make a healthier version of this favorite, I bought thinner steaks and added a sauce to make it seem like more food was on the plate.

Steak With Pomegranate Reduction served with multi-colored potatoes with butter and parsley

Steak With Pomegranate Reduction

2 thin ribeye steaks (or other good quality beef steaks), about ½ pound total weight

Salt and pepper, to taste

2 t. olive oil

1 large garlic clove, thinly sliced

¾ cup dry red wine (such as Merlot or Shiraz)

¾ cup pomegranate juice

1 t. butter

1 T. fat free half and half

1 t. jarred, drained capers

Take out the steaks and leave at room temperature for about half an hour before cooking. Sprinkle one side with salt and pepper.

Heat oil to medium-high in a heavy skillet. Add steaks and cook briefly on each side (about 2 minutes) to brown. Place on a plate and tent with foil. Keep warm in a low oven.

Reduce heat to medium and add garlic cloves to skillet. Saute for about one minutes, until slightly softened. Slowly pour in wine and pomegranate juice. Bring to a slow, rolling boil and cook until reduced to about 1/3 cup, about 15 minutes. Remove from heat and add butter, half and half and capers; stir to blend ingredients.

To serve, place one steak on each plate and ladle half the sauce over the top.

Serves 2

January 16, 2012: Roasted New York Strip Steak with Wine Mushroom Sauce Recipe

Just because it’s winter doesn’t mean you can’t enjoy a good steak. Yes, I know, steak is best when it’s grilled but it’s also good when you roast it like this recipe. Give it a try and see what you can think.

Roasted New York Strip Steak with Red Wine Mushroom Sauce

2 (4) ounce, thick cut New York strip steaks

Montreal Steak Seasoning

2 t. olive oil, divided

1 T. minced shallot

4 mushrooms, quartered

¼ cup dry red wine

¼ cup beef stock

2 t. Dijon mustard

¼ cup fat free half and half

Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees. Sprinkle both sides of steak with Montreal Steak Seasoning. Heat an oven-proof skillet (cast iron is ideal) to medium heat. Add one teaspoon of the olive oil. Sear the steak on both sides in the skillet, about one minute per side. Transfer skillet to oven and roast for about 20 minutes. Remove from oven and transfer steak to cutting board; tent with foil.

While steak is resting, add remaining teaspoon of olive oil to skillet and heat on top of stove to medium. Add shallots and mushrooms to pan and sauté for about one minute, until veggies are slightly softened. Add wine and beef stock. Cook, stirring frequently, until reduced by half. Add Dijon mustard and half and half. Season with salt and pepper to taste.

Serves 2 with calories of about 294 per serving

December 14, 2011: Beef Stew 2 Recipe

During the winter months, soups and stews are some of our favorite family meals. Not only are they economical and easy to prepare, they’re hot and hearty and perfect for a cold winter night, along with fresh-from-the-oven biscuits or rolls.

This is a variation on the beef stew recipe I shared earlier this year that uses Lipton onion soup mix. The spices are different and it has a very unique flavor – but one I’m sure you’ll enjoy.

Spicy Beef Stew

1 T. vegetable oil

1 pound beef for stew (try a tough steak, such as top sirloin), cut into chunks

1 small white onion, cut into chunks

1 cup baby carrots, cut into thick, diagonal slices

1 cup chopped celery (use the heart and bottom half of the stalks thinly sliced)

2 small potatoes, peeled and cut into chunks

¼ cup ketchup

1 14-ounce can beef broth

1 T. Worcestershire sauce

1/3 cup dry red wine

1 bay leaf

1 cardamom pod

¼ t. ground cinnamon

½ t. thyme

½ t. freshly ground black pepper

1 t. sea salt

In a Dutch oven, heat the oil to medium. Add the chunks of beef and brown on all sides. Add vegetables and cook five more minutes; turn off heat. Add remaining ingredients. Cover Dutch oven and transfer to a low (225 degrees) oven. Bake for 4 – 5 hours, until vegetables are tender and sauce thickens. Remove bay leaf and cardamom pod before serving.

Serves 4