Beef Fillets With Vegetables
Ingredients
- Cooking spray ⓘ
- 1 teaspoon olive oil ⓘ
- 2 red bell peppers, seeded and cut into thin strips
- 2 zucchini, thinly sliced ⓘ
- 1 small onion, thinly sliced ⓘ
- 1 cup low-salt beef broth, divided ⓘ
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme ⓘ
- 2 teaspoons all-purpose flour
- 4 (4-ounce) beef tenderloin steaks (about 1 inch thick) ⓘ
- 2 large garlic cloves, halved ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
Instructions
- Prepare grill.
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add bell pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
- Combine 1/2 cup broth and flour, stirring well with a whisk. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.
- Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.
- carbo rating: 8
Nutrition & Diet Analysis (per serving)
840
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).