Steak with Pan Sauce

Serves 2

Notes from the Chef

This is an old restaurant trick that gives the steak a slight crust and keeps it juicy inside.

If you have never used capers, they are worth a try. But if you are not adventurous, use mushrooms in their place. If you hate mushrooms, just use the shallots.

I use wine in this recipe. You can just as easily use beef broth and a ½ teaspoon of tomato paste.

For my appetite, I like a 6-ounce steak. Adjust the serving size to your personal needs.

Ingredients

• 1 shallot or 4 scallions (white and light green parts only), divided
• Salt & pepper to taste
• 1 garlic clove, minced
• ½ tsp dried tarragon
• 2 Tbsp olive oil, divided
• 2 (6-ounce) portions of steak (the best cut you can afford), 1 ½ inches thick
• 1 Tbsp butter
• ½ cup dry red wine
• 1 Tbsp capers, rinsed

Preparation

1. Mince half of the shallot or two of the scallions. Combine with salt, pepper, garlic, tarragon and ½ tsp olive oil. Rub on the steak. Refrigerate for at least 45 minutes, up to 24 hours.
2. Preheat the oven to 425 F.
3. Heat a skillet over medium-high. Add the remaining olive oil to the skillet. Add the steaks and cook for 4 minutes per side. Remove from the skillet and put into an ovenproof baking pan and place into the hot oven for 10-15 minutes (depending on desired doneness). Remove from the oven and cover with foil to keep warm.
4. Thinly slice the remaining half of the shallot or two scallions. Reheat the skillet you cooked the steak in. Add the butter and shallot or scallions. Cook until golden, then add the wine and cook for 3-4 minutes to reduce by half. Add the capers. Pour any steak juices into the skillet and combine with the other ingredients. Plate the steak and spoon the pan sauce over the meat.

Nutritional Information per Serving

• 4 g Net Carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.