s BALSAMIC AND BLACK PEPPER FILET MIGNON ***
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s BALSAMIC AND BLACK PEPPER FILET MIGNON ***
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Ingredients
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Instructions Instructions: *** 6-21-2009 good, but i think i like filet without extra tastes *** Add extra flavor to the steaks by drizzling them with any pan juices after they're cooked. Serve the steak with fast-cooking long-grain and wild rice pilaf tossed with dried fruit. 2 tablespoons molasses 2 teaspoons balsamic vinegar 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) Cooking spray 3/4 teaspoon salt 3/4 teaspoon black pepper Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately. Yield: 4 servings (serving size: 1 steak) CALORIES 215 (37% from fat); FAT 8.9g (sat 3g,mono 3.5g,poly 0.7g); IRON 2.3mg; CHOLESTEROL 72mg; CALCIUM 37mg; CARBOHYDRATE 8.3g; SODIUM 491mg; PROTEIN 24.7g; FIBER 0.1g Cooking Light, SEPTEMBER 2006 This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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