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| h2u > Health Library |
Beef Tenderloin and Herb SaladAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 278 | | Total Fat | 17 g | | Saturated Fat | 5 g | | Sodium | 513 mg | | Total Carbohydrate | 0.5 g | | Dietary Fiber | 0 g | | Protein | 29.5 g |
| Ingredients | Measures |
|---|
| Beef tenderloin filets
| 2 (5-ounce) | | Salt
| ¼ + 1/8 teaspoon | | Pepper to taste
| | Fresh lime juice
| 1 teaspoon | | Olive oil
| 1 ½ + 2 teaspoons | | Baby greens | 2 cups |
- Directions
- Slice each filet horizontally into three equal pieces and season with ¼ teaspoon salt and pepper to taste.
- Whisk together lime juice, 1 ½ teaspoons olive oil, 1/8 teaspoon salt, and pepper to taste. Toss with the greens. Transfer salad to two plates.
- Heat 2 teaspoons olive oil in a medium to large skillet over medium-high heat. Add meat and cook for 1-2 minutes on each side, depending on desired degree of doneness. Serve over or along side salad.
Wash and slice 2 medium tomatoes. Sprinkle with 1 tablespoon fresh, chopped chives. Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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