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Beef Tenderloin and Dijon Greens
From the Atkins Nutritionals webpage
Tender filet mignon steaks are a good match for a tangy balsamic-and-mustard vinaigrette, but you can substitute a less-expensive cut, such as sirloin.
Servings: 4
Yield: 4 1/2 cups greens
Prep time: 15 minutes
Bake/Cook time: 10 minutes
Ingredients
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)
Directions
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.
Nitritional Info
From the Atkins Nutritionals webpage
Tender filet mignon steaks are a good match for a tangy balsamic-and-mustard vinaigrette, but you can substitute a less-expensive cut, such as sirloin.
Servings: 4
Yield: 4 1/2 cups greens
Prep time: 15 minutes
Bake/Cook time: 10 minutes
Ingredients
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)
Directions
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.
Nitritional Info
Calories: 567
Fat: 44.5 grams
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 37 grams
Night Spirit
Dare ye enter unto the realm of the Night Spirit.
To face the darkness within thine own soul.
Blog: http://www.livejournal.com/~hipdale/
Cylon 12 Magazine: http://www.home.earthlink.net/~cylon12/MP.html
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 37 grams
Night Spirit
Dare ye enter unto the realm of the Night Spirit.
To face the darkness within thine own soul.
Blog: http://www.livejournal.com/~hipdale/
Cylon 12 Magazine: http://www.home.earthlink.net/~cylon12/MP.html
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