Beef tenderloin is a flavorful, lowfat and tender cut of meat. When you buy beef, ask your butcher for extralean cuts, which have less than one-eighth inch of fat surrounding them. Be sure to trim even that fat from the meat as you begin making this recipe.
The key to the recipe is a special seasoning from my line of spice blends; this one is a mixture of powdered porcini mushrooms, red peppers, tomatoes and carrots, enhanced with mustard and fennel seeds, horseradish, juniper berries, onions, garlic, basil, sage, thyme and a hint of cocoa.
The beef is completed with a simple variation on the classic bordelaise sauce, charred onions, which have a wonderful caramelized flavor, and roasted squash.
4 3-ounce center-cut medaillons of beef tenderloin
1 teaspoon Body Gourmet Sweet Porcini Pleasure Healthy Spice Blend
1 onion, peeled and sliced into rings
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
dash olive oil
cracked black pepper to taste
Red Wine Sauce
1 cup red wine
1/4 cup balsamic vinegar
2 shallots, peeled and minced
2 Roma tomatoes, cored and diced
2 cloves garlic, peeled and sliced
1/2 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
Heat the oven to 425 degrees.
Place the wine, vinegar, shallots, tomatoes and garlic in a saucepan, and bring to a boil. Turn it down to a simmer and reduce the volume by three-fourths. While the sauce is cooking, rub a dab of olive oil on the squash slices, place them on a cookie sheet and bake for about eight minutes. As the squash is baking, begin preparing the beef.
Seared Beef Medaillons With Red Wine Sauce
Season the beef with the porcini blend. Heat a large nonstick saut' pan and add the medaillons. Sear over high heat until golden brown on one side. Turn the beef and place the pan in the oven.
Place the onion slices in a large hot skillet and cook over high heat until they are charred on the bottom. Turn them over and char on the other side.
Once the wine and vinegar mixture has reduced by three-fourths, add the chicken broth and reduce again, this time by two-thirds. Combine the Worcestershire sauce and cornstarch until smooth. Whisk the cornstarch paste into the hot sauce until evenly distributed. The sauce will thicken slightly. Season with black pepper. Make a bed of roasted squash in the center of each plate. Top with a slice of beef, then add onions. Repeat, making a tower of beef and onions. Top with the sauce.
This recipe makes two portions, each containing the following:
Protein: 50.6 grams
Carbohydrates: 19.3 grams
Fat: 14.1 grams
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