_{Photo: John Autry; Styling: Leigh Ann Ross}

Ingredients

3 tablespoons white wine

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 pound chuck eye steaks, trimmed

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1 large shallot, sliced

1/4 cup fat-free, lower-sodium beef broth

Preparation

1. Combine the first 3 ingredients in a shallow dish. Add steaks, and let stand at room temperature for 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper.

2. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallot to pan; sauté 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.

Serves 4 (serving size: 3 ounces steak and 1 tablespoon sauce)

Borrowed from Cooking Light, October 2010