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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Tenderloin Steaks with Red Onion Marmalade

Serve this company-worthy entrée with garlic mashed potatoes and sautéed green beans, and pour a bottle of cabernet sauvignon.

Cooking Light JUNE 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 36%
  • Fat: 11.4g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 32.5g
  • Carbohydrate: 12.6g
  • Fiber: 0.8g
  • Cholesterol: 95mg
  • Iron: 4.7mg
  • Sodium: 369mg
  • Calcium: 25mg
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Tenderloin Steaks with Red Onion Marmalade Recipe

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