Beef Filets with Vegetables

Oxmoor House
4 servings


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Cooking spray
1 teaspoon olive oil
2 medium-size red bell peppers, seeded and cut into thin strips
2 medium zucchini, thinly sliced
1 small onion, thinly sliced
1 cup no-salt-added beef broth, divided
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons all-purpose flour
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
2 large garlic cloves, halved
1/2 teaspoon freshly ground black pepper


1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.

2. Combine remaining 1/2 cup broth and flour, stirring well. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.

3. Prepare grill.

4. Rub steaks with garlic halves, and sprinkle with 1/2 teaspoon black pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak on rack, and grill, covered, 4 minutes on each side or to desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.

Created date

April 2008

Nutritional Information

Calories 238
Caloriesfromfat 37 %
Fat 9.8 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.2 g
Carbohydrate 10.4 g
Fiber 2.2 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 61 mg
Calcium 0.0 mg