Valentine Steak

[chief_cook2]

1 1/2 lb boneless steak
2 T heavy cream
3 t olive oil
1 t dried thyme
1 t dried rosemary
1 lrg shallot, chopped
1 sml onion, chopped
salt and freshly ground pepper
3 T red wine (Or substitute non-alcoholic sparkling grape juice -- or just leave out)

Place the meat on a plate and rub 1/2 teaspoon olive oil on
each side. Rub the thyme and rosemary into the meat and let
marinate until ready to cook-at least 5 minutes or up to an
hour. In a medium skillet, heat 1 teaspoon oil over moderately
low heat. Add the shallots, onion, salt, and pepper and saute
about 8 minutes, stirring frequently to prevent browning. You
want the shallots and onion to cook slowly and caramelize.
Remove the shallots and onion and set aside. In the same
skillet over moderately high heat, saute the steak in the
remaining teaspoon of oil for about 5 minutes on each side for
medium-rare. Remove the meat and set aside. Remove any excess
grease from the pan and place over high heat. Add the wine and
let simmer for 20 seconds. Add the cream and caramelized
shallots and onion and let simmer about 3 minutes, or until
thickened. Thinly slice the steak and spoon the sauce on top.
Makes 4 servings.

Nutritional information: 343 calories, 18 g fat, 36 g protein,
4 g carbohydrates.