Holiday Recipe Special - The Main Course

December 14th, 2007

Herb Roasted Pan Seared Beef Tenderloin
Serves: 4  Serving Size: 1 Filet   Calories: 190  Fat: 9

4             4 oz. Beef tenderloin filets, fat removed
1 tbsp    Thyme, fresh , chopped
1/2 tsp   Sea Salt
1 tsp       Black pepper, ground
1 tsp       Olive oil

Heat oil in large saute pan.
Season each filet with thyme, salt and pepper.
Place each filet in hot pan and sear each side until it has a nice crust.  Cook to desired doneness.  If a well done center is desired, finishing the filets in the oven will help prevent a burned outer crust.
Serve with your favorite vegetable and starch!

Cremini Mushroom & Shallot Demi
Serves: 6  Serving Size: 2 oz.  Calories: 40  Fat: 1

2 cups     Cremini mushrooms, sliced
1/2 cup   Shallots, diced
1 cup       Beef broth, or stock
1/2 tsp   Sea salt
1/4 tsp    Ground black pepper
1/4 tsp    Garlic, fresh, minced
1 oz.         Brandy (optional)

Preheat saute pan.  Spray with non-stick cooking spray.
Saute shallots, garlic and mushrooms until mushrooms are slightly soft.  Add beef broth, salt and pepper. (Add brandy here if using.)
Let sauce cook down a little bit.
Serve warm over beef tenderloin or over your favorite mashed potatoes.

Garlic Mashed Potatoes
Serves: 4  Serving Size: 1/2 Cup  Calories: 80  Fat: 1

2 large       Potatoes (Russet or Yukon Gold), diced
1 oz.           Fat-free cream cheese
1/2 tbsp    Fresh garlic, minced
To taste    Ground pepper
1/4 tsp      Sea salt
1/4 cup     Skim milk
1 tbsp        Butterbuds

Bring pot of water to boil.  Place potato chunks in water.  Boil until potatoes are fork-tender.  Drain.
Transfer potatoes to a deep bowl and whip with an electric mixer.
Add remaining ingredients (excluding milk) and whip until smooth.  Add milk as needed to create a nice texture.

Honey Glazed Carrots
Serves: 4  Serving Size: 1/2 cup  Calories: 46  Fat: 0

2 cups         Carrots, peeled, sliced
1 1/2 tbsp  Honey

Preheat saute pan.
Add carrots and water and cook on medium heat until carrots are fork-tender.
Drain water out of pan.
Drizzle one teaspoon of honey over carrots and toss in a small bowl to completely cover carrots.
Enjoy!

Now that we have covered an appetizer, soup and main course…we have DESSERT!  Stay tuned Monday for the last recipe from this Holiday Special.

Entry Filed under: Weight Loss, Fitness and Health