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Obesity Discussion · 08-26-07, 06:51 AM

BEEF TENDERLOIN AND DIJON GREENS

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:10:00

Calories: 567
Fat: 44 grams
Protein: 37 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
DIJON DRESSING:
1/2 cup extra virgin olive oil
1/4 cup Dijon mustard
3 tablespoons red wine vinegar
1 garlic clove, pushed through a press
3/4 teaspoon granular sugar substitute
1/2 teaspoon dried basil
1/4 teaspoon pepper
SALAD:
1 tablespoon olive oil
1 1/2 pounds filet mignon, cut into 4 equal portions
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces mixed salad greens
Low-carb croutons (optional)
1. For the dressing: Whisk all dressing ingredients together
in a medium bowl until creamy. Set aside.
2. For the salad: Heat oil in a large nonstick skillet over
medium-high heat until hot. Add steaks to skillet and
cook until an instant-read meat thermometer registers
140°F when inserted in center of steak for medium-rare,
8 to 10 minutes, turning once halfway through. Remove
from skillet, and cut steaks into 1/4-inch-thick slices.
Sprinkle with the salt and pepper.
3. In a large bowl, toss salad greens with 1/2 cup dressing.
Arrange greens on a platter; top with beef and croutons,
if using. Serve with remaining dressing on the side.
Tender filet mignon steaks are a good match for a tangy
balsamic-and-mustard vinaigrette, but you can substitute a lessexpensive
cut, such as sirloin.

08-26-07, 06:51 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Beef Tenderloin and Dijon Greens BEEF TENDERLOIN AND DIJON GREENS Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:10:00 Calories: 567 Fat: 44 grams Protein: 37 grams Carbohydrates: 4 grams Fiber: 1 grams Net Carbs: 3 grams DIJON DRESSING: 1/2 cup extra virgin olive oil 1/4 cup Dijon mustard 3 tablespoons red wine vinegar 1 garlic clove, pushed through a press 3/4 teaspoon granular sugar substitute 1/2 teaspoon dried basil 1/4 teaspoon pepper SALAD: 1 tablespoon olive oil 1 1/2 pounds filet mignon, cut into 4 equal portions 1/2 teaspoon salt 1/4 teaspoon pepper 10 ounces mixed salad greens Low-carb croutons (optional) 1. For the dressing: Whisk all dressing ingredients together in a medium bowl until creamy. Set aside. 2. For the salad: Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with the salt and pepper. 3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef and croutons, if using. Serve with remaining dressing on the side. Tender filet mignon steaks are a good match for a tangy balsamic-and-mustard vinaigrette, but you can substitute a lessexpensive cut, such as sirloin. Atkins - Beef Tenderloin and Dijon Greens Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________