Tenderloin Steaks with Garlic Sauce

These little tenderloin steaks have a tasty garlic sauce that would taste good on any number of other foods as well.  This recipe comes from a great little book from Cooking Light, called Light and Easy Menus,  that contains menus, something I'm not the best at putting together myself.  I have a hard time coming up with creative sides that go well with a main dish.  I love the menus in this book and since it's from Cooking Light, I feel like I'm making good choices.  The steaks weigh in at 190 calories each, the sweet potatoes at 163 per serving and the broccoli at a whole 33 calories per serving!

Tenderloin Steaks with Garlic Sauce

(from Cooking Light)

1/4 cup fat-free beef broth

2 tablespoons dry red wine

1 tablespoon balsamic vinegar

1/8 teaspoon salt

1 large garlic clove, minced

1 teaspoon juniper berries (optional)

1/4 teaspoon salt

1/4 teaspoon coarsely ground pepper

2 (4-ounce) beef tenderloin steaks (3/4 to 1 inch thick)

Combine first 5 ingredients and juniper berries, if desired.  Set aside.

Press 1/4 teaspoon salt and pepper evenly onto steaks.  Heat a heavy skillet over high heat until hot.  Place steaks in pan; cook 3 minutes on each side or to desired degree of doneness.  Transfer steaks to a plate; keep warm.

Reduce heat to medium; add broth mixture.  Cook 2 minutes or until sauce is slightly reduced, scraping pan to loosen browned bits.  Serve sauce over steaks.  (2 servings)

Mashed Sweet Potatoes

1/2 pound sweet potatoes, peeled and cubed

1/4 cup (1 ounce) goat cheese

1/8 teaspoon salt

1/8 teaspoon pepper

Cook potato in a large saucepan in boiling water to cover 10 to 15 minutes or until tender.  Drain; return to pan.  Add cheese, salt, and pepper; mash well with a potato masher.  (2 servings)

Steamed Broccoli

1/2 pound broccoli, trimmed

1 teaspoon grated orange rind

Steam broccoli, covered, 5 to 8 minutes or until crisp-tender.  Drain well.  Sprinkle with orange rind.  (2 servings)