Serving Size | ½ of recipe |
Calories | 506 |
Total Fat | 29 g |
Saturated Fat | 11 g |
Sodium | 543 mg |
Total Carbohydrate | 2 g |
Dietary Fiber | 0 g |
Protein | 49 g |
Ingredients | Measures |
---|---|
Tenderloin steaks | 2 (6-ounce) |
Salt | ¼ teaspoon |
Fresh ground pepper, to taste | |
Olive oil | 1 teaspoon |
Parsley, finely chopped | 2 + 2 teaspoons |
Clove garlic, minced | 1 |
Reduced-fat cream cheese | 2 tablespoons |
Crumbled bleu cheese | 2 tablespoons |
Jalapeno, seeded and finely chopped (optional) | ½ |
Small shallot, finely chopped | ½ |
White wine vinegar | ½ teaspoon |
Exchanges
5 lean meats; 2 fats; 0.5 medium-fat meat substitute
Side Suggestions: Tomato and Red Onion Salad
Arrange 1 sliced tomato and ½ sliced red onion on a platter. Drizzle with olive oil and balsamic vinegar, sprinkle with bleu cheese, and season with salt and pepper.
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