Ribeye Steak With Red Wine Sauce - Atkins - 5 Net Carbs

From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 5 grams carbs, 0 fiber, 5 net carbs, 48.5 grams protein, 39 grams fat, 612 cal

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 2  boneless  rib eye steaks, 1 lb each, about 1/2-inch thick
• 2  tablespoons butter
• 4  garlic cloves, large, minced
• 1⁄3 cup shallot, finely chopped
• 1  cup red wine
• 1⁄2 cup beef broth, reduced sodium
• 1⁄2 teaspoon pepper, freshly ground
•  salt

• Optional

•  tarragon
•  rosemary

Directions

1. Note: If you have access to fresh herbs, add some chopped tarragon or rosemary to the sauce (optional).
2. Heat 2 tbsp oil in large heavy skillet over med-high heat, until hot, but not smoking.
3. Lower heat to med, add one steak and cook for 6 min each side for medium.
4. Remove the steak from skillet and keep warm. Repeat with remaining 2 tbsp oil and second steak.
5. Add butter to skillet and heat until the foam subsides.
6. Add garlic and shallots, cook, stirring for about 5 min, until shallots are transparent.
7. Add the wine, broth, pepper, and salt, and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for 3 minute.
8. Slice steaks into thin strips and top with the wine sauce.
9. Serve immediately.