Want more tummy-trimming, disease-fighting conjugated linoleic acid (CLA) in your diet? Eat grass-fed beef! You’ll get five times more CLA than if you choose grain fed. In addition to CLA’s reputed fat-fighting effects, research shows that women with the highest levels of CLA in their diet enjoy a 60% lower risk of breast cancer than those with the lowest levels of CLA.1 Time to Table: 30 minutes
Serves: 4 (1 steak + 1/2 cup sauce)
Benefits
Excellent source of protein, selenium, zinc, vitamin B6, niacin
Good source of iron, potassium, vitamin B12
Low carb, low sugar, gluten-free
Ingredients
4 (4-ounce) grass-fed filet mignon steaks (about 1 inch thick)
1 Tbsp. organic butter
2 Tbsp. finely chopped organic shallots
1/2 pound fresh organic crimini mushrooms, stems removed
1 1/2 cups organic Cabernet Sauvignon
1 cup organic beef broth (try Imagine Organic)
2 tsp. cracked black pepper
1/2 Tbsp. organic tamari (wheat-free soy sauce)
1/2 tsp. organic arrowroot
1 tsp. organic dried thyme
Preparation
Melt 1/2 Tbsp. butter in a medium saucepan pan over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add 1/2 cup wine and 1/2 cup broth; cook for 5 minutes, stirring frequently. Set aside. Meanwhile, cook the steaks. Sprinkle pepper over steaks. Melt remaining butter in pan over medium heat. Add steaks; cook 3 minutes on each side.
Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm. Add remaining wine and broth to skillet. Whisk in tamari and arrowroot to thicken. Cook 1 minute, until arrowroot is dissolved. Add reserved mushroom mixture and thyme, cook 1 minute. Serve sauce with steaks.
Nutrition Information
300 Calories, 7 g Carbohydrate, 73 mg Cholesterol, 12 g Total Fat, 1 g Fiber, 26 g Protein, 346 mg Sodium, 1 g Sugars, 5 g Saturated fat, 0 g trans Fat, 4.5 g Monounsaturated fat, 0.5 g Polyunsaturated fat
Reference
- Aro, A., et al. Nutr Cancer 38, no. 2 (2000): 151-7.
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