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Tournedos Of Beef Athene

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  Coarsely chopped tomatoes 1 Cup (16 tbs)
  Finely chopped red onion 1⁄4 Cup (4 tbs)
  Minced fresh basil/1 teaspoon dried basil 1 Tablespoon
  Minced fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Beef tenderloin steaks 12 Ounce, cut 1/4" to 1" thick and trimmed of all visible fat (4 Steaks, 3 Ounces Each)
  Defatted low sodium beef broth 1⁄4 Cup (4 tbs)
  Basil leaves 4
  Hot cooked couscous 3 Cup (48 tbs)

In a medium bowl, stir together the tomatoes, onions, basil and thyme; set aside.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the steaks and brown on both sides.
Then pour in the broth and cook, uncovered, for 5 minutes.
Turn the steaks over and cook about 5 minutes more or until cooked to desired doneness; drain the steaks.

Recipe Summary

Main Dish

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