This is one of my favorite recipes from Stella’s Kitchen (p. 40). It’s surprisingly easy to make, looks all kinds of fancy-schmancy on your plate (or in your single serving Rubbermaid as the case may be) with a pretty pile of steamed broccoli and sweet potato wedges, and tastes pretty faboo for a healthy protein portion. 🙂
Pepper-Crusted Eye of Round with Raspberry Cabernet Glaze
181 calories, 9.2 g carb, 26.6 g protein, 4.7 g fat, 1 g fiber
1 lb. eye of round steak
1 teaspoon olive oil
2 1/2 teaspoons fresh ground pepper (ground coarsely)
1/2 teaspoon salt
1/2 c. reduced-sodium beef broth
1/2 c. Cabernet Sauvignon wine
3 tablespoons sugar-free or low-sugar raspberry preserves
1/2 c. fresh or frozen raspberries, chopped roughly (optional)
Combine pepper and salt and spread evenly on a dinner plate or other flat, clean surface. Rub sides of steaks with olive oil and press both sides onto plate to pepper-crust steaks. Heat a nonstick skillet over medium-high heat and spray with nonstick cooking spray. Cook steaks to desired temperature and remove from pan. Turn heat to high and add wine, broth and preserves to pan. Bring to boil and add fresh raspberries. Allow sauce to reduce by half, then drizzle over steaks.
If the raspberries are not used, a teaspoon of brown sugar may be added to the glaze to improve its texture.