- 5 large shallots, peeled and halved
- 3 teaspoons extra-virgin olive oil, divided
- 1 tablespoon coarsely chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 4-ounce filet mignon or sirloin steaks, 1 1/4 inches thick, trimmed
- 3/4 cup Madeira, (see Note)
- 1 14-ounce c reduced-sodium beef broth
- 1 teaspoon butter, softened
- 1 teaspoon all-purpose flour
- 1 teaspoon tomato paste
- 1/4 cup pitted prunes, coarsely chopped
Preheat oven to 425°F.
Toss shallots with 1 teaspoon oil in a small baking pan. Roast until beginning to brown, about 25 minutes.
Meanwhile, combine thyme, salt and pepper in a small bowl; rub the mixture all over steaks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the steaks and cook, adjusting the heat as necessary to prevent burning, 4 to 6 minutes per side for medium-rare. Transfer to a plate; tent with foil to keep warm.
Add Madeira to the pan and cook for 1 minute. Add broth and bring to a boil; continue cooking until the liquid is reduced by about half, 10 to 12 minutes.
Combine butter and flour in a small bowl. Stir tomato paste into the pan until dissolved, then add the butter-flour paste in small bits, breaking up any lumps with a wooden spoon, until it’s dissolved. Add prunes and continue cooking until the sauce has thickened, about 3 minutes more. Add the roasted shallots and steaks to the pan along with any accumulated juices. Turn
to coat and cook until heated through, 1 to 2 minutes. Serve the steaks with the pan sauce.
- Serving: Per serving
- Calories: 359
- Carbohydrates: 23g
- Fat: 12g
- Protein: 28g
- Dietary Fiber: 1g
- Saturated Fat: 4g
- Monounsaturated Fat: 6g
- Cholesterol: 69mg
- Potassium: 680mg
- Sodium: 232mg
- Exchanges: 1 vegetable, 1 other carbohydrate, 3 lean meat
- Carbohydrate Servings: 1 1/2