Steaks with Merlot Sauce

A low carb recipe

Customer Rating: Recipe Rated Three Stars

3 Ratings    2 Comments

Yield: 4 servings

Ingredients

For wine sauce:
1/2 cup Merlot wine
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon beef bouillon granules
1 teaspoon sugar
1/2 teaspoon dried thyme leaves
For steak:
2 (8 oz. each) rib eye steaks
2 tablespoons parsley, finely chopped

Directions:

For Wine sauce:
In small mixing bowl, combine wine, Worcestershire sauce, vinegar, bouillon granules, sugar and thyme. Set aside.

For Steak:
Preheat oven to 170 F.

Place large nonstick skillet over high heat until hot. Add steaks; cook 3 minutes. Reduce heat to medium; turn steaks, cook 3-6 minutes longer or until desired doneness.

Arrange on serving platter. Cut steaks in half; place in oven to keep warm.

Increase heat to high, add wine mixture to pan. Bring to a boil; cook 1 minute, scraping bottom and sides of skillet.

Spoon over steaks. Serve warm.

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 287
Total Carbohydrates: 4 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Three Stars

Amy A Clinton, MO

“Nice flavor.”

Recipe Rated Three Stars

JAN B Warsaw, Mo

“Yummy”

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