Sherried Fillet Steaks
When cooking for two, serve these beef tenderloin steaks. Cook the steaks quickly in a skillet and then deglaze the pan with sherry for a full-of-flavor low-carb dinner.
Ingredients
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Nonstick spray coating
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2 4-ounce beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
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2 tablespoons dry sherry
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1/8 teaspoon salt
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1/8 teaspoon cracked pepper
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Dash dried tarragon, crushed
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Fresh chives or parsley sprigs
Directions
1.
Spray a cold 8-inch skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness (160 degrees F for medium doneness). Transfer steaks to a serving platter.
2.
For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley. Makes 2 servings.
Nutrition information
Calories 210, Total Fat 10 g, Cholesterol 73 mg, Sodium 185 mg, Carbohydrate 1 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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