A quick sauce of beef broth, balsamic vinegar, and caramelized brown bits left from cooking the tenderloin tops a stack of baby greens, garlic toast, and sliced beef—an elegant presentation.

　　

Ingredients

serves 4, 3 ounces beef and 1 cup mixed baby greens per serving

　　

Garlic Toasts

4 1-ounce slices French bread (about 3/4 inch thick)

　　Olive oil spray

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　

Sauce

1/2 cup fat-free, no-salt-added beef broth

　　1/2 cup water

　　1/4 cup balsamic vinegar

　　2 tablespoons light brown sugar

　　1/4 teaspoon pepper

　　1 teaspoon olive oil

　　1 1-pound beef tenderloin, all visible fat discarded, sliced crosswise into 4 pieces

　　4 cups loosely packed mixed baby greens or baby spinach leaves

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Put the bread slices on a small baking sheet. Lightly spray both sides of the bread with olive oil spray. Spread the garlic over the tops.

　　

Step 3

Bake for 10 minutes, or until the bread is toasted and lightly golden. Let cool on a cooling rack. (The garlic toasts can be prepared ahead and refrigerated for up to three days in an airtight container.)

　　

Step 4

Meanwhile, in a small bowl, whisk together the sauce ingredients. Set aside.

　　

Step 5

In a large skillet (preferably not nonstick), heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 5 minutes. Turn over (a flexible metal spatula works well). Cook for 4 to 6 minutes, or until the beef reaches the desired doneness (5 minutes on each side for medium-rare to medium). Remove the beef from the skillet. Immediately add the sauce mixture to the skillet. Using a spoon, scrape to dislodge any browned bits. Increase the heat to high and cook without stirring for 5 minutes, or until the mixture is reduced by half.

　　

Step 6

While the beef cooks, arrange the salad greens on plates, mounding slightly in the center. Gently place a garlic toast on each mound. Carefully place the beef on the garlic toast. Just before serving, pour the sauce over each serving of beef and greens.

　　

Cook’s Tip on Deglazing

Step 7

The secret to many a great sauce is those crunchy bits left in the pan after the meat or vegetables are browned. To incorporate their rich, caramelized flavor into the sauce, deglaze the pan: Add a liquid and reduce the sauce either by boiling it at a high temperature without stirring or by thickening it, such as with a mixture of flour or cornstarch and water. A nonstick pan is not a good choice when making sauces and gravies by deglazing because no browned bits will stick to it.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 294

　　

Step 10

Total Fat: 6.5g

　　

Step 11

Saturated: 2.5g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.5g

　　

Step 14

Monounsaturated: 3.5g

　　

Step 15

Cholesterol: 57mg

　　

Step 16

Sodium: 270mg

　　

Step 17

Carbohydrates: 28g

　　

Step 18

Fiber: 2g

　　

Step 19

Sugars: 11g

　　

Step 20

Protein: 28g

　　

Step 21

Dietary Exchanges

　　

Step 22

1 Starch

　　

Step 23

1 Carbohydrate

　　

Step 24

3 Lean Meat

　　American Heart Association Quick & Easy Meals