Balsamic Filet Mignon
|Serving Size||½ of recipe|
|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|
|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|
- 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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