A creamy mushroom sauce makes these steaks very special.
4 servings
4 beef tenderloin steaks (4 ounces each), fat trimmed
Salt and pepper, to taste
Mushrooms Stroganoff (recipe follows)
3 cups cooked rice, warm
1. Sauté steaks in lightly greased medium skillet to desired degree of doneness, 3 to 4 minutes on each side for medium. Season to taste with salt and pepper; spoon Mushrooms Stroganoff over. Serve with rice.
Mushrooms Stroganoff
Makes about 1½ cups
3 cups sliced mushrooms
¾ cup chopped red bell pepper
2 ounces fat-free cream cheese
½ teaspoon each: dried marjoram and thyme leaves
⅓ cup reduced-fat sour cream
Salt and pepper, to taste
1. Sauté mushrooms and bell pepper in lightly greased skillet until tender, 5 to 8 minutes. Add cream cheese and herbs, stirring until cream cheese is melted; stir in sour cream and cook 2 to 3 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 398
% of calories from fat: 22
Fat (gm): 9.5
Saturated fat (gm): 3.5
Cholesterol (mg): 73.7
Sodium (mg): 157
Protein (gm): 32.6
Carbohydrate (gm): 43.5
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 2.0
Meat: 3.0
Fat: 0.0
45-MINUTE PREPARATION TIP: Begin cooking rice and make Mushrooms Stroganoff before cooking the steaks.