Pan-Seared Steak w/ Wine Reduction Sauce

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Pan-Seared Steak w/ Wine Reduction SauceImage


  • 2 tablespoon cracked pepper
  • 4 (4-ounce) Laura’s Lean Sirloin Steaks
  • 2 teaspoon margarine (divided)
  • Vegetable cooking spray
  • 1 shallot (finely chopped )
  • 1/2 cup low-salt (fat-free beef broth)
  • 1/2 cup Cognac (Brandy)
  • 1/4 teaspoon salt
  • Watercress (optional)
  • Prep Time: 10 Min
  • Cook Time: 15 Min
  • Total Time: 25 Min


1. Rub cracked pepper on both sides of each steak. Heat 1 teaspoon margarine in a large skillet coated with cooking spray over medium-high heat. Cook steaks 3 minutes on each side or until browned. Remove steaks from skillet; cover and keep warm.
2. Sauté shallots in skillet over medium heat until tender. Add beef broth and Cognac; bring to a boil, scraping sides of pan. Add salt and remaining 1 teaspoon margarine and cook 5 more minutes. Pour sauce over steaks and serve over watercress, if desired.

Nutritional Analysis Per Serving

Cooking Video: Pan-Seared Steak with Wine Reduction Sauce

Cooking Tips: If you have whole peppercorns you can crack them in a mortar with a pestle or smash them in a ziplock bag with a meat pounder or rolling pin.

Nutritional Analysis Per Serving Based on 6 Servings
CALORIES 210 (30% from fat); FAT 7.0g (sat 2.3g); PROTEIN 25.8g; CARB 3.1g; FIBER 0.9g; CHOL 60mg; IRON 3.7mg; SODIUM 285mg.

Diabetic Exchanges: 1/2 vegetable; 3 lean meat