Ingredients

Here are the following ingredients:

• ½ lb (250 g) Beef Inside Round Fast-fry Steaks (about 2 steaks)
• ½ tsp (2 mL) EACH salt and fresh ground pepper
• 1 tbsp (15 mL) vegetable oil
• 1 clove garlic, minced
• 2 tsp (10 mL) finely chopped fresh rosemary
• ¾ cup (175 mL) reduced-sodium beef broth
• ⅓ cup (75 mL) dry red wine
• 2 tbsp (30 mL) whole berry cranberry sauce or red pepper jelly
• 2 tbsp (30 mL) cold butter, cut into cubes
• Chopped fresh parsley

Shopping List

Here are the following shopping items to buy:

• ½ lb (250 g) Beef Inside Round Fast-fry Steaks (about 2 steaks)
• Salt and fresh ground pepper
• Vegetable oil
• 1 clove garlic
• Fresh rosemary
• Reduced-sodium beef broth
• Dry red wine
• Whole berry cranberry sauce or red pepper jelly
• Butter
• Fresh parsley

Method

Follow these cooking methods/directions:

1. Pat steaks dry with paper towel; season all over with salt and pepper.

2. Heat oil over medium-high heat in nonstick skillet; cook steaks, for 4 to 6 minutes, turning once or more until steaks are cooked to medium (160ºF/71ºF) and browned but still pink inside. Transfer to a plate, cover loosely with foil to keep warm; set aside.

3. Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, for 30 to 60 seconds or until fragrant. Pour in beef broth and red wine; bring to a boil. Cook, stirring occasionally, for about 3 to 5 minutes or until reduced by half. Stir in cranberry sauce. Reduce heat to low.

4. Add butter, one cube at a time, stirring or swirling skillet to allow each piece to dissolve before adding the next. Move skillet back and forth from heat, for about 2 to 3 minutes or as needed, to dissolve butter to a creamy consistency.

5. Serve sauce over steaks. Sprinkle with parsley.