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)
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