Recipes Bistro-Style Beef Tenderloin (Entree)

Number of Servings
    • 8 ounces beef tenderloin or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 2 steaks
    • 1/4 teaspoon minced dried onion
    • 1/4 teaspoon salt, divided
    • 1/4 teaspoon freshly ground pepper
    • 3 teaspoons canola oil, divided
    • 1 large sweet onion, thinly sliced
    • 1 1/2 teaspoons all-purpose flour
    • 1/2 cup reduced-sodium beef broth
    • 1 teaspoon chopped fresh thyme
    • 2 slices whole-grain baguette (1/2 inch thick), toasted
    • 1/4 cup shredded Swiss cheese

Sprinkle steaks with dried onion, 1/8 tsp. salt and pepper. Heat 11/2 tsp. oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil. Position a rack in upper third of oven. Preheat broiler.  Add the remaining 1 1/2 tsp. oil to the pan. Add onion and cover and cook over medium heat, stirring occasionally, until the onion is tender and golden brown and the liquid has evaporated, 6 to 8 minutes. Sprinkle flour over the onion and stir to coat. Add broth, thyme and the remaining 1/8 tsp. salt; cook until bubbling and thickened, about 1 minute more.  Remove from the heat and return the steaks and any accumulated juice to the pan. Pile up some of the onions on top of the steaks. Top each steak with a slice of baguette and some cheese. Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce

Nutrition Information

376 calories; 12 g fat; 80 mg cholesterol; 20 g carbohydrates; 31 g protein; 3 g fiber; 533 mg sodium; 574 mg potassium.

Tracker:  1/2 oz-eq grain, 1 vegetable, 4 oz-eq meat, 1 tsp oil