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Directions:
1 1/2 teaspoons diet margarine
1 1/2 teaspoons canola oil
8 belgian endive, cored and halved
salt and pepper, to taste
2 shallots, minced
1/2 cup dry white wine
1 cup fat-free beef broth
4 ounces beef tenderloin steaks, trimmed
2 cups fresh mushrooms, sliced
1 clove minced garlic
2 tablespoons fresh parsley, chopped
Warm 1 tsp of the margarine and 1 tsp of the oil in a large nonstick skillet over medium low heat. Add the endives in a single layer. Season with salt and pepper. cover and cook for 15 minutes. Turn and cook, covered for 10 minutes. Using a slotted spoon, remove the endives from the pan. Place on a plate, cover, and keep warm. Return the skillet to medium heat. Add the shallots and the remaining 1/2 tsp margarine. Sauté for 4 minutes, or until the shallots are soft and transparent. Add the wine and bring to a boil. Boil for 5 minutes, or until the wine is reduced by half. Add the broth and boil for 5 minutes, or until the liquid is reduced by 1/3. Remove from the heat and keep warm.
Season the tenderloins with salt and pepper. Lightly brush a medium nonstick skillet with the remaining 1/2 tsp oil. Place over medium high heat until very hot but not smoking. Add the tenderloins. Cook for 3 minutes. Turn and cook for 3 minutes for medium rare. Place the meat on a plate, cover, and keep warm. Return the pan to medium heat. Add the mushrooms and season to taste with the salt and pepper. Sauté for 5 minutes, or until the mushrooms have released all of their moisture. Add the garlic and sauté for 30 seconds. Toss in the parsley. Place the tenderloins in the center of each of 4 warm dinner plates. Arrange equal portions of endive around each tenderloins. Spoon the sauce over the tenderloins and then top with an equal portion of the mushrooms.
Per serving:
319 calories, 11 gm fat, 20 mg cholesterol, 392 mg sodium, 39 gm carbohydrate, 21 gm protein
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