Balsamic and Black Pepper Filet Mignon

<p>Balsamic and Black Pepper Filet Mignon</p>
Lee Harrelson

Add extra flavor to the steaks by drizzling them with any pan juices after they're cooked. Serve the steak with fast-cooking long-grain and wild rice pilaf tossed with dried fruit.


4 servings (serving size: 1 steak)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 37 %
Fat 8.9 g
Satfat 3 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 24.7 g
Carbohydrate 8.3 g
Fiber 0.1 g
Cholesterol 72 mg
Iron 2.3 mg
Sodium 491 mg
Calcium 37 mg


2 tablespoons molasses
2 teaspoons balsamic vinegar
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
3/4 teaspoon salt
3/4 teaspoon black pepper


Preheat broiler.

Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper.

Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.


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