Balsamic Filet Mignon
Adapted from CooksAid.com
| Serving Size | ½ of recipe |
| Calories | 261 |
| Total Fat | 14.5 g |
| Saturated Fat | 4.5 g |
| Sodium | 207 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 0 g |
| Protein | 23.5 g |
| Ingredients | Measures |
|---|
| Beef tenderloin, trimmed | ½ pound |
| Salt | 1/8 teaspoon |
| Dash of freshly ground pepper |
| Balsamic vinegar | ½ cup |
| Sugar | 1 tablespoon |
| Olive oil | 2 teaspoons |
- Directions
- Sprinkle steaks with salt and pepper.
- Pour balsamic vinegar into a small sauce pan. Add sugar and heat over medium-high heat until reduced to about 2 tablespoons, stirring regularly.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add steaks and cook for about 3-5 minutes on each side, or until desired degree of doneness.
- Place steaks on serving plates and drizzle with balsamic sauce.
3.5 lean meats; 0.5 starches; 1 fat
Heat 2 teaspoons olive oil in a medium sized non-stick skillet. Add 1 minced garlic clove and cook until just fragrant, about 1 minute. Add 10 ounces spinach (about 8 cups, packed) and stir until just wilted. Season with salt and pepper to taste.
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