Tenderloin Steaks with Garlic Sauce

Look for dried juniper berries in the spice section of the grocery store. Crush them before adding them to the recipe to release their pungent, ginlike flavor.


2 servings (serving size: 1 steak and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 190
Caloriesfromfat 0.0 %
Fat 8.4 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.5 g
Carbohydrate 2.3 g
Fiber 0.1 g
Cholesterol 70 mg
Iron 3.1 mg
Sodium 512 mg
Calcium 13 mg


1/4 cup fat-free beef broth
2 tablespoons dry red wine
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1 large garlic clove, minced
1 teaspoon crushed juniper berries (optional)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 (4-ounce) beef tenderloin steaks (3/4 to 1 inch thick)


1. Combine first 5 ingredients and juniper berries, if desired. Set aside.

2. Press 1/4 teaspoon salt and pepper evenly onto steaks. Heat a heavy skillet over high heat until hot. Place steaks in pan; cook 3 minutes on each side or to desired degree of doneness. Transfer steaks to a plate; keep warm.

3. Reduce heat to medium; add broth mixture. Cook 2 minutes or until sauce is slightly reduced, scraping pan to loosen browned bits. Serve sauce over steaks.

carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

July 2010
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