Beef Fillets with Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Beef broth provides the base for a quick, rich sauce to complement smoke-scented grilled steaks. Add a salad, and you have a low-carb meal. Ingredients:
cooking spray |
1 teaspoon olive oil |
2 red bell peppers, seeded and cut into thin strips |
2 zucchini, thinly sliced |
1 small onion, thinly sliced |
1 cup low-salt beef broth, divided |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
2 teaspoons all-purpose flour |
4 (4-ounce) beef tenderloin steaks (about 1 inch thick) |
2 large garlic cloves, halved |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Prepare grill.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add bell pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
3. Combine 1/2 cup broth and flour, stirring well with a whisk. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.
4. Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.
5. carbo rating: 8
|
|