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3 Step Seared Steak with Roasted Garlic Sauce
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| Prep Time: 10 min Cook Time: 20 min Ingredients | |
| 3 bulbs | garlic, (about 2½"/ 6 cm diameter) |
| 12 oz (375 g) | lean beef strip loin steak, with fat trimmed |
| 1 tsp (5 mL) | canola oil |
| 1 medium | onion, finely chopped |
| 2/3 cup (150 mL) | dry red wine |
| 1 cup (250 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Beef Broth | |
| 2 tbsp (30 mL) | creamy horseradish sauce |
| 1/8 tsp (0.5 mL) | freshly ground black pepper |
Directions
1. Slice off horizontally a small amount of the top of garlic bulbs just to expose cloves. Wrap bulbs in paper towel. Roast garlic in microwave oven at High power until cloves are soft – about 4 minutes, turning over after 2 minutes. Squeeze garlic out of papery skin. Mash well or mince and set aside.
2. Heat large non-stick skillet on medium-high. Add steak and sear on both sides until cooked to desired doneness, turning once. Remove beef from skillet and keep warm. Add oil and reduce heat to medium.
3. Add onion and cook until it is soft and golden – about 5 minutes. Add mashed garlic, wine and broth. Allow liquid to reduce for 5 minutes. Stir in horseradish sauce and pepper. Slice steak on the diagonal and pour sauce over. Serve immediately.
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