Step 1Add vinegar and broth to small saucepan; bring to a boil. Reduce heat to medium, cook 20 minutes or until vinegar mixture is reduced to 1/2 cup.
Step 2Meanwhile, press 1 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
Step 3Add shallots to same skillet; cook 1 minute or until translucent. Add reduced vinegar mixture and remaining 1/4 teaspoon pepper; bring to a boil. Reduce heat to simmer; stir in sour cream. Simmer 1 minute, stirring constantly. Serve steaks with sauce.
Nutrition information per serving: 328 Calories; 153 Calories from fat; 17g Total Fat (8 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat;) 85 mg Cholesterol; 110 mg Sodium; 14 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 3 mg Iron; 3.4 mg NE Niacin; 0.3 mg Vitamin B6; 3.1 mcg Vitamin B12; 7.6 mg Zinc; 18 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.