- 30 mins
Ingredients
- 1 lb. red-skinned potatoes, sliced 1/2-inch thick
- 8 baby carrots, peeled (4 oz.)
- 4 oz. haricots verts or green beans, trimmed
- 4 oz. pattypan squash, halved
- 1 cup frozen pearl onions
- 4 beef sirloin steaks (4–5 oz. each), seasoned with salt and black pepper
- 2 Tbsp. olive oil
- 1/4 cup minced shallots
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups low-sodium beef broth
- 2 fresh thyme sprigs
- 1 cup frozen peas, thawed
- 2 Tbsp. red wine vinegar
Preparation
Step 1
Cook potatoes and carrots in a large saucepan of boiling salted water, 5 minutes. Add beans, squash, and onions. Simmer until potatoes are tender, 5 minutes more; drain and keep warm.
Sear steaks in oil in a large sauté pan over medium-high heat, 3 minutes per side for medium rare. Transfer steaks to a plate and tent with foil. Add shallots to pan and sauté 1 minute. Stir in flour and tomato paste; cook until paste darkens, 1–2 minutes, stirring
constantly. Deglaze pan with wine, simmer 1 minute, then add broth and thyme sprigs. Bring sauce to a simmer, then return steaks to sauce, turning to coat. Stir in peas and vinegar. To serve, place steaks in shallow serving dishes and top with vegetables and sauce.
Per serving: 384 calories; 9g total fat; 42g carb;
358mg sodium; 6g fiber; 29g protein