Friday 12/17/2010 Pepper Steak w/ Zinfandel Shitake Sauce and Bistro Fries

Pepper Steak with a Zinfandel Shitake Sauce
Prep time: 30 minutes Cook time: 10 minutes  1 1/4 pounds top sirloin steak 4 tablespoons butter, divided 2 shallots , sliced 1 pound shiitake mushrooms, thickly sliced 1 tablespoon fresh-cracked multicolored peppercorns 1 tablespoon all purpose flour 1 1/2 cups zinfandel (we recommend Ravenswood) 1/2 cup beef broth   coarse salt and freshly ground pepper, to taste per serving: 329 calories; 31 grams protein; 13 grams total fat; 0 grams fiber; 6 grams saturated fat; 5 grams carbohydrates; 101 mgs cholesterol; 184 mgs sodium; 8 weight watcher points		[1] Melt half of the butter in a medium nonstick skillet over medium-high heat. Add the shallots and sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. [2] Meanwhile, place steak between two sheets of plastic wrap and, using a mallet, pound steak to 1/2-inch thickness. Sprinkle both sides of steak with the pepper. [3] Add the flour to the mushroom mixture and stir for a minute or two. Add Zinfandel and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season the sauce with salt and pepper. Set aside. [4] Melt remaining butter in a heavy large skillet or grill pan over medium-high heat. Add the steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer the steak to the work surface and add the mushroom sauce to skillet with the drippings. Bring to simmer, scraping up any browned bits. [5] Slice the steak into thin slices and serve with the mushroom sauce spooned over the top.

Bistro French Fries with Parsley
Prep and cook time: 30 minutes 4 russet potatoes , washed 2 tablespoons canola oil 2 tablespoons Italian parsley, chopped 1 teaspoon garlic, minced   coarse salt and freshly ground pepper, to taste per serving: 232 calories; 5 grams protein; 7 grams total fat; 3 grams fiber; 1 gram saturated fat; 39 grams carbohydrates; 0 mgs cholesterol; 13 mgs sodium; 5 weight watcher points		Preheat oven to 425 degrees; position rack to center. [1] Cut potatoes lengthwise into 1/3 inch thick slices. Pat potato slices dry and place in a medium mixing bowl. [2] Combine potatoes with oil, parsley, garlic and salt and pepper and toss to coat. Place potatoes on a baking sheet and bake, turning frequently, until deep golden brown, about 15-20 minutes.