Steak with Two Peppers

Ingredients:

• 1 tbsp drained brine-packed green peppercorns
• 1 tsp cracked black peppercorns
• 1 (1 lb.) boneless top loin steak, trimmed of all visible fat and pounded slightly
• 2 tsp olive oil
• 2 tsp unsalted butter
• 1 shallot, finely chopped
• 1/4 cup dry red wine
• 1 tsp tomato paste
• 1/3 cup low-sodium beef broth

Make 4 Servings

1. 
   
   Using your fingers, press 2 tsp of the green peppercorns into the steak. Heat a medium nonstick skillet over medium-high heat. Add the oil; let it heat. Saute the steak, turn once and sprinkling the salt on the cooked side, 1-2 minutes on each side. Transfer the steak to a plate.
2. 
   
   In the skillet, melt 1 tsp of the butter. Saute the shallot until wilted, about 1 minute. Add the wine; cook, stirring, until evaporates, about 2 minutes.
3. 
   
   Dissolve the tomato paste in the beef broth and stir into the skillet with the remaining teaspoon of green peppercorns Cook until the liquid is slightly reduced, about 2-3 minutes longer; stir in the remaining teaspoon of butter.
4. 
   
   Return the steak and any accumulated juices to the sauce; reheat about 45 seconds. Remove and cut steak into 12 slices. Serve with the sauce.

WW POINTS PER SERVING: 5 (3 Slices steak with 1/4 sauce)

Note: This recipe appears in the WW New Complete Cookbook. You can use 1 lb. (4 oz. each) of sirloin steak and the recipe is just as delicious. You can even broil the steaks while making the shallot sauce in the skillet. Any good-quality dry red wine work well in this recipe. When a recipe calls for wine, it's best to steer clear of cooking wines, which often contain salt and are generally inferior. Instead, use a moderately priced table wine, one that your consider suitable for drinking.