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Beef Tenderloin and Herb Salad
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 278 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Sodium | 513 mg |
| Total Carbohydrate | 0.5 g |
| Dietary Fiber | 0 g |
| Protein | 29.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Beef tenderloin filets | 2 (5-ounce) |
| Salt | ¼ + 1/8 teaspoon |
| Pepper to taste | |
| Fresh lime juice | 1 teaspoon |
| Olive oil | 1 ½ + 2 teaspoons |
| Baby greens | 2 cups |
- Directions
- Slice each filet horizontally into three equal pieces and season with ¼ teaspoon salt and pepper to taste.
- Whisk together lime juice, 1 ½ teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste. Toss with the greens. Transfer salad to two plates.
- Heat 2 teaspoons olive oil in a medium to large skillet over medium-high heat. Add meat and cook for 1-2 minutes on each side, depending on desired degree of doneness. Serve over or along side salad.
Exchanges
4 lean meats; 1 fat
Side Suggestions: Simple Tomatoes
Wash and slice 2 medium tomatoes. Sprinkle with 1 tablespoon fresh, chopped chives.
Side Suggestions: French Bread
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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