NEW FAVORITE FILET

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

DIRECTIONS

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