Spanish · Dinner
Grilled Beef Tenderloin with Sauce (Low-Chol)
Grilled beef tenderloin medallion cooked to a charred crust over high heat, sliced and served with a bright sherry-vinegar and roasted-pepper sauce made with low-fat Greek yogurt. Sides of blistered green beans and roasted potatoes complete this Spanish-style plate.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
481Calories
41.2gProtein
21.6gFat
29.8gCarbs
6.9gSugar
6.4gFiber
712mgSodium
68mgChol
6.1gSat Fat
1450mgPotassium
110mgCalcium
4.6mgIron
2.1mcgVitamin B12
58mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Pat the beef tenderloin steak dry, rub with 1 tsp olive oil, season with salt and pepper. Cut potato into wedges and trim green beans.
2
Roast
Toss potato wedges with 1 tsp olive oil and roast at 425°F (220°C) for 20 minutes, turning once, until golden and tender.
3
Blitz
Combine roasted red bell pepper, minced garlic, sherry vinegar, Greek yogurt, smoked paprika, and remaining salt. Blitz until smooth.
4
Grill
Place beef tenderloin steak on grill pan over high heat for 3 to 4 minutes per side until medium-rare (130°F internal).
5
Rest
Transfer steak to a plate and rest uncovered for 5 minutes.
6
Plate
Slice the rested steak against the grain, fan beside potato wedges and green beans, spoon pepper sauce over meat, garnish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef tenderloin steak
- 2 tsp2 tsp olive oil, for the beef
- 11 small red bell pepper, roasted
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 1/2 cup120g low-fat plain Greek yogurt
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g green beans
- 7 oz200g potato
- 2 tsp2 tsp olive oil, for the vegetables
- 2 tsp2 tsp parsley, for garnish
