Tenderloin is a very lean cut of beef, and has very little fat running through it. This means that it is a very good choice in a balanced diet.
Ingredients
- 5½ oz (100–150 g) steaks, preferably tenderloin filet, approx. 1 in (3 cm) thick, at room temperature
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp light brown sugar
How to Make It
- Rub the steaks with the oil and season well with salt and pepper. Pan-fry or grill over high heat until cooked as you like. For rare, allow 2–3 minutes each side; for medium, 3–4 minutes each side; and for well done, 4–5 minutes each side. Allow the meat to rest for about 5 minutes, loosely covered with foil to keep warm.
- Meanwhile, preheat the broiler to its highest setting. Brush each steak on one side with a thin layer of mustard, then sprinkle with an even layer of the sugar
- Broil the steaks for a minute or two only, until the sugar has melted and caramelized over the top. You don’t want to cook them any further, just to create a great glazed effect.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 184 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Sugars 4 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |