Beef Fillets with Vegetables

Beef broth provides the base for a quick, rich sauce to complement smoke-scented grilled steaks. Add a salad, and you have a low-carb meal.


4 servings (serving size: 1 steak and about 1 cup vegetables)

Recipe from

Oxmoor House

Nutritional Information

Calories 238
Caloriesfromfat 0.0 %
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 4.7 mg
Sodium 61 mg
Calcium 35 mg


Cooking spray
1 teaspoon olive oil
2 red bell peppers, seeded and cut into thin strips
2 zucchini, thinly sliced
1 small onion, thinly sliced
1 cup low-salt 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. Prepare grill.

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

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

4. Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.

carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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