Garlicky Tenderloin Tips
Although this recipe calls for sirloin (also known as filet mignon), any reduction in the supply of meat will do. Boneless sirloin steak or work well. Red wine and water make a good sauce for the meat, but you can ignore them and still have a wonderful main dish.
- 1 pound beef tenderloin (filet mignon) or other tender cut, cut into 1-inch cubes
- ¼ teaspoon ground black pepper
- Salt to taste
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 3 tablespoons water
- 3 tablespoons red wine
1 Season the meat with salt and pepper and let stand 10 minutes.
2 In a large nonstick skillet, heat oil over high heat. Add cubed meat and garlic and cook, turning until all sides are burned and the meat is at the desired point (3-4 minutes for rare, from 9 to 10 minutes for well done) . Remove meat from pan. Add water and wine to deglaze the pan. Pour sauce over beef.
Diabetic Exchanges: 3 lean meat; 1¾ fat
REDUCED FAT/SATURATED FAT/CHOLESTEROL/PROTEIN: In a large nonstick skillet, heat 1½ teaspoons of the olive oil, sauté 2 cups sliced zucchini; ½ cup red pepper cubes; 1 cup green pepper cubes; and 1 cup of thick sliced onion over medium-high heat for 5 minutes or until tender-crisp.
Remove from skillet. Heat the remaining 1½ teaspoons oil and cook ½ pound of cubed beef with garlic to desired doneness. Remove beef to serving platter with vegetables. Deglaze pan with water and wine and pour sauce over beef and vegetables.