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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This main meat dish is so flavorful and delicious; you can serve this to your family or dinner guests who won't guess that they are eating a recipe out of a diet cookbook. This recipe can be eaten during Phase 1 of the diet. Recipe courtesy of the South Beach Diet Cookbook. Ingredients:
4 (3 ounce) beef tenderloin, about |
5 tablespoons trans free margarine, i use smart balance |
1/4 cup onion, minced |
1/4 cup mushroom, sliced |
1/2 teaspoon garlic, minced |
1 tablespoon worcestershire sauce |
1 teaspoon mustard powder |
2 tablespoons lemon juice |
1 tablespoon dried parsley |
fresh chives (to garnish) (optional) |
salt |
pepper |
Directions:
1. Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
2. Pat meat with paper towel to dry; season with salt and pepper.
3. In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
4. Remove the meat from skillet onto a plate and keep warm.
5. In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
6. Add the mustard powder and Worcestershire, mixing well.
7. Add the meat to skillet and cook until meat is done to your liking.
8. Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
9. Pour sauce over the meat and garnish with chives; serve.
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