Fennel and Onion Smothered Steak

I promised I'd start posting some of my favorite WW recipes so here goes:

I normally advise you to run the other direction when you see the word "smothered" describing a food dish, but not this one! This one is very, very good and has been declared "the best 'fat' recipe you ever made" by a very reliable source. I've made it several times and it was always met with a thumbs up.


Ingredients:
3 teas olive oil
1 large fennel bulb, thinly sliced (I've also used fennel seeds when needed)
1 large onion, thinly sliced
4 garlic cloves, sliced
1/4 teas dried tarragon
3/4 teas salt
1/4 teas freshly ground pepper
1 cup reduced-sodium beef broth
2 (1/2 pound) boneless sirloin steaks, trimmed of visible fat and each cut crosswise in half

1) Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fennel, onion, garlic, tarragon, 1/4 teas of the salt, and 1/8 teas of the pepper; cook, stirring occasionally, until fennel and onion are very soft and golden, about 11 minutes. Add the broth and cook until almost evaporated, about 5 minutes. Transfer to a bowl.

2) Sprinkle the steaks with the remaining 1/2 teas salt and 1/8 teas pepper. Heat the remaining 1 teas oil in the same skillet over medium-high heat. Add the steaks and cook until browned, about 2 minutes on each side. Add the fennel mixture and cook, stirring constantly to scrape the browned bits from the bottom of the skillet, until the steaks are done to taste and the liquid thickens, about 1 minute for medium-rare or about 3 minutes for well done. Serve at once.

Note: Lean sirloin benefits from a shorter cooking time to stay tender. So if you prefer your steak well done, cut the sirloin into very thin slices or substitute beef tenderloin in the recipe.

Makes 4 servings.
Per serving (1/2 steak with about 1/4 cup fennel mixture): 206 calories, 10 g fat, 2 g fiber. Points value 5 for flex/momentum - recipe is core/all filling foods.