Steaks with Zesty Merlot Sauce
Makes 4 servings
|1/2||cup merlot wine|
|2||tablespoons Worcestershire sauce|
|1||tablespoon balsamic vinegar|
|1||teaspoon beef bouillon granules|
|1/2||teaspoon dried thyme leaves|
|2||beef ribeye steaks (8 ounces each)|
|2||tablespoons finely chopped parsley|
- Combine wine, Worcestershire sauce, vinegar, sugar, bouillon granules and thyme; set aside.
- Heat large nonstick skillet over high heat until hot. Add steaks; cook 3 minutes on each side. Turn steaks again and cook 3 to 6 minutes longer over medium heat or until desired doneness.
- Cut steaks in half; arrange on serving platter. Place in oven to keep warm.
- Add wine mixture to same skillet. Bring to a boil; cook and stir 1 minute, scraping up any brown bits. Spoon over steaks. Sprinkle with parsley; serve immediately.
|Saturated Fat||5 g|
|Total Fat||17 g|
|Calories from Fat||53 %|
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