Herbed Tenderloin Steaks with Goat Cheese ToppingTotal Recipe Time: 25-30 minutes
Makes 4 servings
Ingredients4 Beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
1/4 cup goat cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 close garlic, minced
Sauteed Arugula and Tomatoes (recipe follows, optional)
Salt
Steps
- Combine goat cheese and basil in small bowl;set aside.
- Press thyme and garlic evenly onto beef steaks.
- Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
- Prepare Sauteed Arugula and Tomatoes, if desired. Season steaks with salt;serve with arugula mixture.
Sauteed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.
Nutrition Information Per Serving: 245 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 93 mg Cholesterol; 115 mg Sodium; 1 g carbohydrate; 0.1 g fiber; 33 g protein; 9.2 mg niacin; 0.7 mg vitamin B6; 1.7 megvitamin B12; 2.3 mg iron; 35.6 meg selenium; 5.7 mg zinc; 117.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
Nutrition information per serving, including Sauteed Arugula and Tomatoes: 262 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 93 mg cholesterol; 122 mg sodium; 2 g carbohydrate; 0.5 g fiber; 34 g protein; 9.3 mg niacin; 0.7 mg vitaminB 6; 1.7 megvitamin B12; 2.7 mg iron; 35.8 meg selenium; 5.9 mg zinc; 121.9 mg choline.
