Photo: Oxmoor House
The filet mignon comes from the small end of the tenderloin. Serve with roasted red potato wedges and steamed broccoli florets. Place florets in a microwave-safe bowl with a little water; cover with wax paper, and microwave at HIGH 3 minutes or until crisp-tender.
4 servings (serving size: 1 steak)
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2 teaspoons bottled minced garlic
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) beef tenderloin steaks (1 inch thick), trimmed
1. Combine first 6 ingredients in a small bowl; rub evenly over steaks.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan, and cook 4 minutes on each side or until desired degree of doneness.
Fat 8.8 g
Satfat 3.2 g
Monofat 3.2 g
Polyfat 0.3 g
Protein 24.1 g
Carbohydrate 0.8 g
Fiber 0.2 g
Cholesterol 71 mg
Iron 3.1 mg
Sodium 349 mg
Calcium 9 mg