Steak Florentine

Prep: 5 minutes; Cook: 10 minutes

This satisfying beef dish hails from Florence. Traditionally, a thick-cut T-bone is the meat of choice, but we've substituted filet mignon to significantly cut the fat. A paste of fresh garlic, rosemary, and olive oil infuses the steaks with flavor.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 10.9g
  • Saturated fat: 3.3g
  • Protein: 18.4g
  • Carbohydrate: 2.2g
  • Fiber: 0.3g
  • Cholesterol: 54mg
  • Iron: 2.7mg
  • Sodium: 278mg
  • Calcium: 32mg

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 teaspoons chopped fresh rosemary
  • 4 garlic cloves, peeled
  • 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick), trimmed
  • Cooking spray
  • 2 cups trimmed arugula or spinach
  • 4 lemon wedges

Preparation

  1. 1. Prepare grill.
  2. 2. Place first 3 ingredients in a blender; process until mixture forms a paste, stopping blender and scraping down sides frequently.
  3. 3. Sprinkle salt and pepper evenly over both sides of steaks; spread garlic paste evenly over both sides of steaks.
  4. 4. Place steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness.
  5. 5. Place 1/2 cup arugula on each of 4 plates; top each with 1 steak. Squeeze a lemon wedge over each serving.
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