Steaks with Merlot Sauce

Yield:
4 servings

A low carb recipe

Ingredients:

  1. Wine sauce:
  2. 1/2 cup Merlot wine
  3. 2 Tablespoons Worcestershire sauce
  4. 1 Tablespoon balsamic vinegar
  5. 1 teaspoon beef bouillon granules
  6. 1 teaspoon sugar
  7. 1/2 teaspoon dried thyme leaves
  9. Steak:
  10. 2 (8 ounce each) rib eye steaks
  11. 2 Tablespoons parsley, finely chopped
Directions:

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

Steak:
Preheat oven to 170 degrees F

Place large nonstick skillet over high heat until hot. Add steaks; cook 3 minutes. Reduce heat to medium; turn steaks, cook 3 to 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.


TDS 3