from the Atkins Cookbook at http://atkinscenter.com
2 TBS olive oil
1 pound boneless ribeye steak
1/2 t salt
2 TBS butter, divided
2 large cloves garlic, pushed through press
1 small shallot, finely chopped
1/2 c dry red wine
1/4 c reduced sodium beef broth
1/4 t freshly ground black pepper
Heat oil in large, heavy skillet over medium-high heat until very hot. Lower heat to medium. Sprinkle steak with salt. Cook steak 6 minutes per side for medium doneness. Remove steak from skillet and keep warm.
Melt butter in skillet. Add shallot and cook 3 minutes, stirring. Add garlic and cook 1 minute more. Stir in wine, broth, pepper, and salt. Bring to a boil, scraping up any brown bits from the bottom of the skillet. Lower the heat and simmer for 3 minutes until sauce thickens slightly. Cut remaining tablespoon butter in 4 pieces. Add piece by piece to sauce, stirring until incorporated.
Slice steak into thin strips. Top with sauce. Serves 2. 1 gram carbs per serving.