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Ingredients
- 1 1/2 Lbs Beef Tenderloin
- 2 Tsp Kosher Salt
- 2 Tsp Black Pepper, Fresh Ground
- 1/4 Cup Flour
- 2 Tbsp Olive Oil
- 1/2 Cup Vermouth
- 1/3 Cup Lea & Perrin's Worcestershire
- 1/3 Cup Lemon Juice
- 2 Cloves Garlic, Finely Chopped
- 1/2 Cup Butter, Cut Into Bits
- 1/4 Cup Fresh Parsley, Chopped
Details
Servings 4
Preparation
Step 1
Cut the beef into eight rounds and pound into 1/4" thick fillets. Season with salt and pepper. Sprinkle flour over one side and shake off the excess. Place a frying pan over high heat and add the olive oil, swirling to coat. Place the fillets, floured side down in the pan and cook for 3 minutes. Add the vermouth, Worcestershire sauce, lemon juice and chopped garlic. Turn the fillets and cook one minute longer. Remove the steaks to warm plates and let the pan juices boil for a few seconds to become concentrated. Whisk in the butter and pour the sauce over the steaks to serve.
Per Serving: 904 Cal (75% from Fat, 19% from Protein, 6% from Carb); 42 g Protein; 73 g Tot Fat; 32 g Sat Fat; 30 g Mono Fat; 3 g Poly Fat; 13 g Carb; 1 g Fiber; 563 mg Sodium; 208 mg Cholesterol; AccuPoints = 24.0; Exchanges = ½ Starch - 6 Lean Meat - 11½ Fat
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