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Beef Tenderloin and Salad

Hannah and Ken

Ingredients (makes two servings)
5 ounces beef tenderloin, cut into two steaks
1/4 cup sliced mushrooms
1/4 cup sliced onions
1 teaspoon extra virgin olive oil
1 Tablespoon balsamic vinegar

Salad:
1 cup mixed greens
1/2 Granny Smith apple, sliced
1/4 red onion, sliced
2 radishes, thinly sliced

Vinaigrette:
1-1/2 teaspoons extra virgin olive oil
3 Tablespoons lemon juice
1/3 cup fresh orange juice
1 stevia packet

Topping:
1 Tablespoon reduced fat Blue Cheese crumbles

Instructions
Place salad ingredients in a medium bowl. Place vinaigrette ingredients in a small bowl and whisk together.

Steak:
Add 1 teaspoon olive oil to a non-stick skillet; add onions and mushrooms and saute for about 4 minutes over medium heat. Add vinegar. Add tenderloin steaks. Cook about 4 minutes on each side or until medium rare.

Salad:
Add vinaigrette to salad and toss lightly. Divide salad between two dinner plates. Top with cheese crumbles. Place steak on each plate next to the salad. Top with sauteed mushrooms and onions.

Nutritional information (per serving):
Calories 230
Fat calories 100
Total fat 11 grams
Sat fat 2 grams
Cholesterol 40 milligrams
Sodium 110 milligrams
Total carbohydrates 18 grams
Fiber 2 grams
Sugars 12 grams
Protein 16 grams

Click here to download the recipe.