INGREDIENTS
- 1 teaspoon canola oil
- 2 (4-oz.) beef tenderloin steaks
- 1/2 teaspoon kosher salt, divided
- 3/8 teaspoon black pepper, divided
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 2 cups chopped carrots (about 10 oz.)
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon honey
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon light sour cream
- 1/2 tablespoon fat-free buttermilk
- 1/2 tablespoon prepared horseradish
- 1/2 tablespoon chopped fresh chives
INSTRUCTIONS
- Heat oil in a large skillet over medium- high. Sprinkle steaks with 1/4 teaspoon salt, 1/4 teaspoon pepper, paprika, cumin, and garlic powder. Add steaks to pan; cook to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Remove steaks from pan; keep warm. Wipe out pan with paper towels.
- Add carrots and 1/4cup water to pan; bring to a boil over medium-high. Cover and reduce heat to medium; simmer 5 minutes. Uncover, add butter and honey to pan, and cook, stirring occasionally, until liquid has evaporated and carrots are glazed and tender, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and parsley.
- Stir together sour cream, buttermilk, horseradish, and chives in a small bowl. Serve with steaks and carrot mixture.
RECIPE TIPS
Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up.
Makes 2 Servings (serving size: 3 oz. beef, 2/3 cup carrots, and about 1 tablespoon sauce)
326 calories
- CARBOHYDRATE 17.0g
- FIBER 4.0g
- PROTEIN 27.0g
- SODIUM 660.0mg
- FAT 17.0g
- SUGARS 9.0g