5 — large shallots, peeled and halved
3 tsp — extra-virgin olive oil, divided
1 tbsp — coarsely chopped fresh thyme
1/2 tsp — kosher salt
1/2 tsp — freshly ground pepper
4, 4 oz — filet mignon or sirloin steaks 1/4 — inches thick, trimmed
3/4 cup — red wine
1, 14-ounce — can reduced sodium beef broth
1 tsp — olive oil
1 tsp — all-purpose flour
1 tsp — tomato paste
1 Preheat oven to 425°F.
2 Toss shallots with 1 teaspoon oil in a small baking pan.
Roast until beginning to brown, about 25 minutes.
3 Meanwhile, combine thyme, salt and pepper in a small bowl; rub the
mixture all over steaks. Heat the remaining 2 teaspoons oil in a large
nonstick skillet over medium-high heat. Add the steaks and cook,
adjusting the heat as necessary to prevent burning, 4 to 6 minutes per
side for medium-rare. Transfer to a plate; tent with foil to keep warm.
4 Add wine to the pan and cook for 1 minute. Add broth and bring to a boil;
continue cooking until the liquid is reduced by about half, 10 to 12 minutes.
5 Combine butter and flour in a small bowl. Stir tomato paste into the pan until
dissolved, then add the butter-flour paste in small bits, breaking up any lumps
with a wooden spoon, until it’s dissolved. Add the roasted shallots and steaks
to the pan along with any accumulated juices. Turn to coat and cook until heated
through, 1 to 2 minutes. Serve the steaks with the remaining sauce in the pan.
APPROXIMATE MACROS PER SERVING: 359 CALORIES ■ 12G FAT ■ 23G CARBS ■ 28G PROTEIN