Here’s a great grilled entree for Father’s Day-or any other day you want an easy entree that is sure to impress.
I love beef tenderloin because despite being one of the most tender cuts of beef, it’s also a lean cut of beef, with less fat per ounce than dark meat chicken. Here I serve it up with a creamy gorgonzola sauce that rivals anything you would find at the local steakhouse, with a fraction of the usual fat and calories!
Makes 4 Servings
4 (6-ounce) filet mignon (11/2 to 2 inches thick)
Salt and pepper to taste
1 tablespoons butter
1 garlic clove, minced
1/4 teaspoon finely minced fresh rosemary
1 tablespoon flour
1/3 cup low-fat milk
1/3 cup nonfat half-and-half
2 tablespoons crumbled Gorgonzola (or other blue) cheese
Freshly cracked black pepper (optional) to taste
1. Preheat the grill (or broiler).
2. Pat the filets dry and season with the salt and pepper. Grill or broil each side for 6 minutes for medium rare. Add 1 to 2 minutes per side to cook to medium (or 145°F for medium rare and 155°F for medium). Set filets aside to rest for 5 minutes.
3. Melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and stir to make a paste. Whisk in the milk and half-and-half. Stir and cook for 3 to 4 minutes, or until thick. Add the Gorgonzola and stir until smooth. Season with pepper if desired.
4. To serve, drizzle the steak with 3 tablespoons of sauce.
Dare to Compare: An 8-ounce restaurant cut filet-mignon (the smallest steak many restaurants serve), topped with 3-ounces of bleu cheese is 75% fat with 800 calories and 33 grams of artery-clogging fat.
Nutrition Information Per Serving: Calories 340 | Carbohydrate 5g (Sugars 2g) | Total Fat 15g (Sat Fat 7g) | Protein 38g | Fiber 0g | Cholesterol 115mg | Sodium 190mg | Food Exchanges: 5 Lean Meat, 2 Fat | Carbohydrate Choices: 0 | Weight Watcher Plus Point Comparison: 8 Smart Points: 9