Food & Drink

Recipe of the Day: Quick take on steak and potatoes

Steak with port mushroom sauce and sauteed gold potatoes make an elegant weeknight meal.
Steak with port mushroom sauce and sauteed gold potatoes make an elegant weeknight meal. TNS

STEAK IN PORT MUSHROOM SAUCE

2 teaspoons olive oil

2 (6-ounce) tenderloin steaks, about 1 1/2-inches thick

Salt and freshly ground black pepper

1/4 pound portobello mushrooms

1/2 cup ruby port

2 tablespoons reduced-fat sour cream

1/2 teaspoon cornstarch

Heat oil in a medium-size nonstick skillet over medium-high heat. When it is very hot, add the steaks and brown 2 minutes on each side for medium rare. For more well-done steak, cook 1 more minute.

Salt and pepper the steaks. Remove from the pan to a plate and cover with foil to keep warm.

Add mushrooms to the pan and toss for 2 minutes.

Add the port and simmer 1 minute to reduce slightly. Remove pan from heat and turn heat down to minimum.

Mix cornstarch and sour cream, then add to the sauce.

Return pan to heat, stir until smooth and sauce thickens.

Add salt and pepper to taste. Slice steak and spoon sauce over top.

Yield: 2 servings, each with 403 calories, 16 grams fat, 108 mg cholesterol, 40 grams protein, 11 grams carbohydrates, 1 gram fiber, 94 mg sodium.

Sauteed Gold Potatoes

1 pound Yukon Gold or other gold potatoes

1 cup fat free, low-sodium chicken broth

1 teaspoon olive oil

Salt and freshly ground black pepper

2 tablespoons chopped parsley

Wash potatoes and cut into 1-inch chunks. Place in a medium-size sauce pan with chicken broth and olive oil. Potatoes should be covered with liquid. Add more broth if needed. Cover with a lid and simmer 15 minutes, or until potatoes are soft and liquid is absorbed. Season with salt and pepper to taste and sprinkle parsley on top.

Yield: 2 servings, each with 190 calories, 3 grams fat, no cholesterol, 7 grams protein, 37 grams carbohydrates, 4 grams fiber, 118 mg sodium,

Miami Herald/Linda Gassenheimer is the author of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot.

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