“I love to open the pantry and the refrigerator to create meals with the ingredients I have available,” says Whitney. On one occasion, steaks and pomegranate juice caught her attention, so Whitney created this recipe. It allowed her to try out her husband’s new grill, and she was pleased to find another use for the healthy juice.
SAUCE
2 tablespoons butter, divided
2 medium garlic cloves, minced
2 cups Merlot, other red wine or lower-sodium beef broth
1 cup pure pomegranate juice
1/4 teaspoon salt
1/8 teaspoon pepper
STEAK
4 (6-oz.) beef tenderloin steaks (2 inches thick)
1 medium garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 Melt 1 tablespoon of the butter in large skillet over medium-high heat. Cook 2 garlic cloves 30 seconds or until fragrant, stirring constantly.
2 Add wine and pomegranate juice; bring to a boil over high heat. Boil 15 minutes or until slightly thickened and reduced to 1/2 cup, stirring occasionally. Whisk in remaining 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper until butter is melted.
3 Meanwhile, heat grill. Rub steaks with 1 garlic clove; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4 Grill steaks, covered, over medium heat or coals 10 to 12 minutes or until internal temperature reaches 132ºF. for medium-rare, turning once. Serve steaks with sauce.
4 servings
PER SERVING: 430 calories, 16.5 g total fat (8 g saturated fat), 37 g protein, 12.5 g carbohydrate, 85 mg cholesterol, 395 mg sodium, 0 g fiber