Fennel-Crusted Sirloin Tips with Bell Peppers (Printer-Friendly Version) | Eating Well
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Fennel-Crusted Sirloin Tips with Bell Peppers

http://www.eatingwell.com/recipes/fennel_crusted_sirloin_tips_with_bell_peppers.html

From EatingWell:  October/November 2006, EatingWell Serves Two

The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil.

2 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
  2. Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
  3. Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.

Nutrition

Per serving : 327 Calories; 15 g Fat; 4 g Sat; 9 g Mono; 55 mg Cholesterol; 13 g Carbohydrates; 28 g Protein; 3 g Fiber; 364 mg Sodium; 719 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat

Tips & Notes