Balsamic and Black Pepper Filet Mignon

Balsamic and Black Pepper Filet Mignon Recipe
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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

September 2006
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