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Tenderloin Steaks with Garlic Sauce

Yield 2 servings (serving size: 1 steak and about 2 tablespoons 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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook