Peppered Beef Tenderloin

Photo: Oxmoor House

You can use 1 small, thinly sliced onion instead of shallots, but you'll get a bolder onion flavor.

Yield: 2 servings (serving size: 1 steak and 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 35%
  • Fat: 8.9g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 26.6g
  • Carbohydrate: 10.8g
  • Fiber: 1.5g
  • Cholesterol: 70mg
  • Iron: 4.1mg
  • Sodium: 553mg
  • Calcium: 39mg

Ingredients

  • 2 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Cooking spray
  • 4 shallots, peeled and sliced
  • 1 cup fat-free, low-sodium beef broth
  • 2 teaspoons Dijon mustard
  • Fresh thyme (optional)

Preparation

  1. Preheat broiler.
  2. Sprinkle steaks with pepper and salt. Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or to desired degree of doneness.
  3. Heat a nonstick skillet over medium-high heat. Coat shallots with cooking spray, and add to pan; sauté 2 minutes. Add broth; bring to a boil. Cook, stirring frequently, 5 minutes. Stir in mustard. Spoon sauce over steaks. Garnish with thyme, if desired.
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