LernerCohen
Healthcare
Recipe of the Week
Yield: 4 servings; serving size: 1 steak and about 1 tablespoon sauce
· 4 (4-ounce) beef tenderloin steaks
· ¼ teaspoon salt
· ¼ teaspoon freshly ground pepper
· Cooking spray
· 2 teaspoons bottled minced garlic
· 1/8 teaspoon crushed red pepper
· 3 tablespoons dry sherry
· 2 tablespoons low-sodium soy sauce
· 1 tablespoon balsamic vinegar
· 2 teaspoons honey
Recipe of the Week
February
25th – February 29th, 2008
Balsamic-Glazed
Filet Mignon
Serve with
mashed potatoes and roasted green beans!
Yield: 4 servings; serving size: 1 steak and about 1 tablespoon sauce
· 4 (4-ounce) beef tenderloin steaks
· ¼ teaspoon salt
· ¼ teaspoon freshly ground pepper
· Cooking spray
· 2 teaspoons bottled minced garlic
· 1/8 teaspoon crushed red pepper
· 3 tablespoons dry sherry
· 2 tablespoons low-sodium soy sauce
· 1 tablespoon balsamic vinegar
· 2 teaspoons honey
Sprinkle both sides of steaks evenly with salt and black pepper. Prepare steaks by method of choice to desired degree of doneness. Keep warm.
Add garlic and red pepper to large nonstick skillet (if steaks prepared on stovetop, can use same pan); sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
Nutrition
Facts Per Serving
Calories: 215
Protein: 24 g
Carbohydrates: 4.7 g
Total fat: 9.2 g
Saturated Fat: 3.4 g
Fiber: 0.1 g
Cholesterol: 70 mg
Sodium: 406 mg
Calories: 215
Protein: 24 g
Carbohydrates: 4.7 g
Total fat: 9.2 g
Saturated Fat: 3.4 g
Fiber: 0.1 g
Cholesterol: 70 mg
Sodium: 406 mg
Brought to you by: Gretchen Heggerick, MSRD