Calypso Beef Tenderloin Steaks
|Canned low sodium chicken broth||3⁄4 Cup (12 tbs) (Undiluted)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Low calorie ketchup||2 1⁄2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Dark rum||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless beef tenderloin||1 1⁄2 Pound|
|Vegetable cooking spray||1|
1. Combine first 11 ingredients in a bowl; stir well with a wire whisk. Trim fat from tenderloin; cut tenderloin into 6 equal steaks. Place in a large heavy-duty, zip-top plastic bag; pour marinade over steaks. Seal bag; shake well. Marinate in refrigerator 30 minutes, turning bag occasionally.
2. Remove steaks from marinade, reserving marinade. Place steaks on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 to 8 minutes on each side or to desired degree of doneness, basting frequently with marinade. If desired, garnish with lime slices and basil sprigs.