Steak with Sweet Red Wine Reduction and Mashed Cauliflower

I know it’s odd for a {sometimes} style blogger to NOT talk about Golden Globes fashion, but it just feels wrong. Fashion shows feel like an opening at an art gallery, and award shows feel like prom for superstars to me. That being said, I’m slightly gaga over Anne Hathaway’s gorgeous Chanel gown, even if I would have to lose half my body weight to fit in it {note: pretty much everyone was worried about her Les Mis weight loss – don’t try this at home}.

I’m working on streamlining our nutrition at home, though – the hubby wants to avoid putting on a “winter coat” and I need to lean down a little if I’m going to train properly for the half-marathon in March, so we’re going back to basics. Less processed foods, no trans-fats and saturated fats, more omega-3s, more low-glycemic carbs {if you’re trying this at home, look at how the South Beach Diet constructs meals and meal schedules}.

I was surprised that steak shows up fairly frequently {1 or 2 times a week} on the South Beach plan, given how relatively high-calorie it is, but as my training plan needs the protein and I’m a little on the side of low iron, I’m not complaining! Most of the time, I make an easy soy marinade and grill steak, but sometimes I want something more elegant, a softer taste with more juice. For this recipe, I opted to start it in the skillet, finish it in the oven, and serve it under a nice {and surprisingly easy!} red wine reduction along with a side of mashed cauliflower. The end result? The hubby has demanded that it show up again on our meal plan, and soon!

Steak with sweet red wine reduction

• 1-2 tbsp olive oil
• 2 steaks {pref. sirloin, about 6 oz.}
• salt and pepper
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 cup red wine
• 3 tsp brown sugar
• 1/2 cup beef consomme
• 1 tsp thyme
• 1/2 tsp rosemary

1. Pre-heat oven to 425F. Line a baking pan with aluminum foil and set aside.
   
2. Pour the olive oil in a large skillet and heat over medium until the oil is hot. Cook the steaks in it until they’re browned on all sides {about 5 min for a good sized steak}.
3. Place the steaks in the baking pan and rub with salt and pepper. Set the skillet with oil and steak juices aside – you’ll need it later.
4. Bake the steaks for about 20-25 minutes.
5. While the steaks are cooking, melt the butter in the skillet. Saute the garlic lightly in the melted butter, then add the wine, consomme, sugar, thyme, and rosemary and boil until the mixture reduces by 1/3. Reduce heat and stir until it takes on a nice thick glaze-like texture.
6. Remove steaks from oven and let stand 2-3 minutes. Spoon reduction over steaks.
7. Serve and enjoy!

Recipe Serves 2, 783 calories ea. {courtesy myfitnesspal.com}

For the side, I wanted a nice robust tasty vegetable, but not starchy white potatoes. Instead, I opted to substitute mashed cauliflower. It has a texture more like polenta than potatoes, but it’s definitely tasty in its own right!

Mashed cauliflower

• 1/2 head cauliflower, broken into florets
• 1 tbsp butter
• 1/4 cup milk
• black pepper
• garlic salt

1. Place the florets in a stockpot and just cover with water. Boil 6-8 minutes or until florets are tender {don’t overcook – you don’t want them soggy for this!}.
2. Strain the florets when cooked and place in blender. Add butter and milk. On pulse mode, chop until the florets are all broken down and the butter is blended in.
3. Add black pepper and garlic salt to taste. Still on pulse mode, puree until the spices are mixed in and the mixture has a creamy taste.
4. Serve with a little fresh parsley for garnish!

Recipe serves 2, 102 calories ea. {courtesy myfitnesspal.com}

Try it out – I hope you enjoy!

KCS