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Lee Harrelson Photo by: Lee Harrelson

Balsamic and Black Pepper Filet Mignon

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.

Cooking Light SEPTEMBER 2006

  • Yield: 4 servings (serving size: 1 steak)

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.

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 37%
  • Fat: 8.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.7g
  • Carbohydrate: 8.3g
  • Fiber: 0.1g
  • Cholesterol: 72mg
  • Iron: 2.3mg
  • Sodium: 491mg
  • Calcium: 37mg
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Balsamic and Black Pepper Filet Mignon recipe

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