New York Strip or Rib-Eye can be substituted for Tenderloin in this dish. Pair with a garden salad or fresh fruit to make a full meal.
1 Tbsp. Canola Oil, divided
1 Red Onion, cut in half lengthwise and thinly sliced
1 Red Bell Pepper, seeded and cut into thin strips
2 Tbsp Spicy Mustard
1/4 cup water
Salt & Black Pepper to taste
Four 4 oz. beef tenderloin steaks, about 1 inch thick, trimmed
1. Preheat grill.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently for 5 minutes. Add bell pepper and cook until the onion becomes golden, about 10 minutes more (if the mixture becomes dry add 1-2 tablespoons of water).
3. Whisk mustard with water in a small bowl. Add to the onion mixture and cook until most of the liquid has evaporated, about 2 minutes. Season with salt & pepper, keep warm.
4. Brush steaks lightly with remaining teaspoon of oil and season to taste with salt and a generous amount of black pepper. Grill the steaks to desired doneness, about 3 minutes per side for medium rare. Serve with the onion-pepper mixture. Makes 4 servings.
Protein: 25 g
Carbohydrates: 6 g
Fat: 9 g