3 Step Seared Steak with Roasted Garlic Sauce

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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Ingredients

  • 3 bulbs garlic (about 2½"/ 6 cm diameter)
  • 12 oz (340 g) lean beef strip loin steak, with fat trimmed
  • 1 tsp (5 mL) canola oil
  • 1 medium onion, finely chopped
  • 3/4 cup (185 mL) dry red wine
  • 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 2 tbsp (30 mL) creamy horseradish sauce
  • 1/8 tsp (1 mL) freshly ground black pepper

Directions

  1. Slice off horizontally a small amount of the top of garlic bulbs just to expose cloves. Wrap bulbs in paper towel. Roast garlic in microwave oven at High power until cloves are soft – about 4 minutes,turning over after 2 minutes. Squeeze garlic out of papery skin. Mash well or mince and set aside.
  2. Heat large non-stick skillet on medium-high. Add steak and sear on both sides until cooked to desired doneness,turning once. Remove beef from skillet and keep warm. Add oil and reduce heat to medium.
  3. Add onion and cook until it is soft and golden – about 5 minutes. Add mashed garlic,wine and broth. Allow liquid to reduce for 5 minutes. Stir in horseradish sauce and pepper. Slice steak on the diagonal and pour sauce over. Serve immediately.

Recipe tips

Trimming visible fat from the edge of the steak before cooking reduces unwanted calories and fat. Cutting the seared steak into slices diagonally and sprinkling it with cracked black pepper easily gives a special look…or top it off with freshly chopped parsley!

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 190
Fat 6 g
Saturated Fat 2 g
Cholesterol 30 mg
Sodium 230 mg
Carbohydrate 14 g
Dietary Fibre 1 g
Protein 18 g
Calcium 6 %DV
  • Source of calcium

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