Orthodox Union
www.ou.org
Entrecote Marchand du Vin (Steak in Red Wine Sauce) with Sauteed Garlic Potatoes
Linda Gassenheimer
Listen to Linda's Food Talk show on OURadio.org!
In a recent interview with Baroness Philippine de Rothschild, she talked about how great wine is made. Her cousin, Baron Edmund de Rothschild also makes wines, the ones distributed by Kedem, bearing the OU symbol (it should be emphasized that these wines are only acceptable when there is an OU on the label – those distributed by Kedem - since these items are made with and also without kosher supervision). He, also, helped to start the Carmel winery in Israel. Are there top quality kosher wines? Most definitely.
This steak cooked in a red wine sauce is easy to make and elegant enough for a dinner party. It's a traditional dish served in French bistros. The sauce is made in the same skillet used to cook the steak, giving added flavor and body to this simple sauce.
Shallots are called for in the recipe. This member of the onion family has a milder flavor than onions. They’re thinner cell structure makes a smoother sauce.
Cut the potatoes for the side dish into small cubes. They will cook faster this way.
This meal 537 contains calories per serving with 27 percent of calories from fat.
Helpful Hints:
• Onion can be substituted for shallots.
• Any type of quick cooking steak can be used. Cook less time for thinner cuts. A meat thermometer should read 145 degrees for medium-rare and 160 degrees for medium.
• Any type of red wine can be used.
Countdown:
• Start potatoes.
• Make steak.
• Finish potatoes.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 1/2-pounds steak (skirt or flank) about 3/4 inch thick, 1 bottle olive oil spray, 8 medium-sized shallots, 1 package sliced mushrooms (4 ounces needed), 1 bottle dry red wine, 1 bunch fresh thyme leaves or 1 bottle dried, 1 bunch parsley and 1 1/2-pounds red potatoes.
Staples: Olive oil, flour, fat-free, low-salt chicken broth, ketchup, garlic, salt and black peppercorns.
Listen to Linda's Food Talk show on OURadio.org!
Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at .(JavaScript must be enabled to view this email address). You can visit Linda on her web page at http://www.DinnerInMinutes.com.
ENTRECOTE MARCHAND DU VIN (STEAK IN RED WINE SAUCE)
Olive oil spray
1 1/2 pounds steak, about 3/4 inch thick (skirt or flank)
8 medium-sized shallots, sliced (about 1 cup)
1 1/2 cups sliced mushrooms (4 ounces)
2 tablespoons flour
1 cup dry red wine
1/2 cup fat-free, low-salt chicken broth
2 tablespoons ketchup
2 tablespoons fresh thyme leaves or 2 teaspoons dried
Salt and freshly ground black pepper
4 tablespoons freshly chopped parsley (optional)
Spray a medium-size nonstick skillet with olive oil spray. Remove visible fat from steak and cut into 4 6-ounce pieces. Heat skillet on medium high and brown steak 2 minutes on each side. Lower heat and add shallots and mushrooms cook for a further 2 minutes. Turn the steak continue to cook 2 more minutes. Cook 1 further minute if you prefer meat more well done. Remove steak to individual plates. Add flour to the skillet and mix with vegetables until dissolved. Raise the heat and add the wine. Cook 1 minute. Add the broth, ketchup and thyme. Cook 4 minutes to reduce liquid and thicken. Add salt and pepper to taste. Spoon sauce over steak and sprinkle with parsley. Makes 4 servings.
Per serving: 330 calories (24 percent from fat), 8.9 g fat (3.1 g saturated, 3.4 g monounsaturated), 102 mg cholesterol, 38.8 g protein, 13.2 g carbohydrates, 1.4 g fiber, 255 mg sodium.
SAUTÉED GARLIC POTATOES
1 1/2-pounds red potatoes (about 2 1/2--cups cubes)
2 cups fat-free, low salt chicken broth
2 tablespoons olive oil
4 medium cloves garlic, crushed
Salt and freshly ground black pepper
Wash potatoes, do not peel and cut into 1/2 inch cubes. Heat chicken broth in a nonstick skillet that is large enough to hold the potatoes in one layer. Add potatoes, cover and simmer 5 minutes. Chicken broth will evaporate. Add olive oil and garlic. Toss for 5 minutes over medium heat. Add salt and pepper to taste. Makes 4 servings
Per serving: 206 calories (30 percent from fat), 6.9 g fat (0.9 g saturated, 5.0 g monounsaturated), no cholesterol, 4.8 g protein, 32.3 g carbohydrates, 2.3 g fiber, 294 mg sodium.
