Ribeye Steak With Red Wine Sauce - Atkins - 5 Net Carbs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 5 grams carbs, 0 fiber, 5 net carbs, 48.5 grams protein, 39 grams fat, 612 cal Ingredients:
1/4 cup olive oil |
2 boneless rib eye steaks, 1 lb each, about 1/2-inch thick |
2 tablespoons butter |
4 garlic cloves, large, minced |
1/3 cup shallot, finely chopped |
1 cup red wine |
1/2 cup beef broth, reduced sodium |
1/2 teaspoon pepper, freshly ground |
salt |
tarragon |
rosemary |
Directions:
1. Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
2. Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
3. Lower heat to med, add one steak and cook for 6 min each side for medium.
4. Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
5. Add butter to skillet and heat until the foam subsides.
6. Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
7. Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
8. Slice steaks into thin strips and top with the wine sauce.
9. Serve immediately.
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