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.

Yield: 4 servings (serving size: 1 steak and about 1 cup vegetables)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 0.0%
  • Fat: 9.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.2g
  • Carbohydrate: 10.4g
  • Fiber: 2.2g
  • Cholesterol: 71mg
  • Iron: 4.7mg
  • Sodium: 61mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. 1. Prepare grill.
  2. 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. 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. 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.
  5. carbo rating: 8
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