4 4-ounce filet mignons (beef tenderloin)
\n1\/2 tsp. sea salt
\n1\/2 tsp. freshly ground black pepper
\n1 tsp. each finely chopped fresh basil, oregano, parsley, and thyme
\n2 C. steamed fresh vegetables, such as asparagus or assorted baby vegetables<\/p>\n
Red-wine Reduction
\n2 C. red wine (or balsamic vinegar)
\n2 T. corn syrup
\n1\/2 tsp. extra-virgin olive oil<\/p>\n
Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes. Preheat oven to 400\u00b0F. Heat an ovenproof, medium saut\u00e9 pan over medium-high heat. Add olive oil to lightly coat pan bottom. Season each filet with salt, pepper, and herbs. Add filets to the pan and sear on one side for 2 minutes. Turn and place pan in the oven to complete cooking, about 8 minutes for medium-rare. Remove filets from oven, slice each one horizontally into four round medallions, and place on individual serving plates. Arrange 1\/2-C. vegetables on each plate. Drizzle 1 T. wine reduction over each serving of beef and vegetables.<\/p>\n
Yield: 4 Servings
\nServing Size: 1 beef filet, 1\/2 C. Vegetables, and 1 T. Sauce<\/p>\n
Calories: 284
\nFat: 11g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 4-ounce filet mignons (beef tenderloin) 1\/2 tsp. sea salt 1\/2 tsp. freshly ground black pepper 1 tsp. each finely chopped fresh basil, oregano, parsley, and thyme 2 C. steamed fresh vegetables, such as asparagus or assorted baby vegetables Red-wine Reduction 2 C. red wine (or balsamic vinegar) 2 T. corn syrup 1\/2 tsp. extra-virgin olive oil Combine wine or vinegar and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a…<\/p>\n