Tenderloin Steaks with Red Onion Marmalade

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve this company-worthy entrée with garlic mashed potatoes and sautéed green beans, and pour a bottle of cabernet sauvignon.

Yield:

4 servings (serving size: 1 steak and 1/3 cup marmalade)

Recipe from

Nutritional Information

Calories 289
Caloriesfromfat 36 %
Fat 11.4 g
Satfat 4.3 g
Monofat 4.3 g
Polyfat 0.4 g
Protein 32.5 g
Carbohydrate 12.6 g
Fiber 0.8 g
Cholesterol 95 mg
Iron 4.7 mg
Sodium 369 mg
Calcium 25 mg

Ingredients

Cooking spray
1 large red onion, sliced and separated into rings (about 2 cups)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon salt, divided
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

Preparation

1. Preheat broiler.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.

3. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Karen Levin,

June 2008