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Pan-Broiled Filets

Yield 4 servings (serving size: 1 steak and 1 tablespoon sauce)

Ingredients

  • 1/4 teaspoon kosher salt
  • 4 (4-ounce) beef tenderloin steaks (1 inch thick)
  • 4 garlic cloves, minced
  • 1 cup medium dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or stick margarine
  • 1 tablespoon grated peeled fresh ginger (optional)

Nutrition Information

  • calories 211
  • caloriesfromfat 44 %
  • fat 10.3 g
  • satfat 4.8 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 24.1 g
  • carbohydrate 3.7 g
  • fiber 0.1 g
  • cholesterol 78 mg
  • iron 3.4 mg
  • sodium 290 mg
  • calcium 19 mg

How to Make It

  1. Sprinkle salt in a large cast-iron skillet over medium-high heat. Add steaks; sauté 2 minutes on each side. Remove from pan. Add garlic; sauté 30 seconds. Add sherry; boil 30 seconds, scraping skillet to loosen browned bits. Return steaks to pan; cook 2 minutes. Add soy sauce and pepper. Remove steaks to serving plates. Remove pan from heat; stir butter into sherry mixture until blended. Divide sauce evenly over steaks. Top each steak with 3/4 teaspoon ginger, if desired.