1. Place unpeeled potatoes in microwave-safe large bowl. 2. Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender. 3. Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot. 4. Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides. 5. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once. 6. Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm. 7. To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly. 8. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced. 9. While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap. 10. Microwave on high 4 minutes; drain. 11. To serve, crush potatoes with fork so they split, but do not mash. 12. Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper. 13. Spoon wine sauce over steaks. 14. Sprinkle parsley on potatoes. 15. Serve peas with steaks and potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
