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Pan Grilled Tenderloin with Beurre Bercy

Servings = 8 | Serving size =1 tablespoon sauce with 4 ounces beef

This recipe can be multiplied by 2, 3.

The sauce can be pre-made and will keep well for about 3 days in the refrigerator.

Note: Those who are gluten-sensitive will want to use a gluten-free stock.

Serve with Roasted Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Thick Cut Yam Fries

AND

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

Place the minced shallot, non-fat beef stock, salt, white wine and fresh ground black pepper in a large sauce pan.

Cook for about 30 minutes over medium-high heat until the liquid is completely reduced. Swirl occasionally. The finished reduction should be a thick sauce with barely any liquid left.

Remove from the heat and allow to cool for about ten minutes. Add the Promise Light a tablespoon at a time whisking as it melts to incorporate this into the shallot/pepper reduction. Set aside.

Preheat the oven to 450°F. Place a non-stick grill pan in the oven and allow it to heat for about ten minutes.

Lightly spritz the pan with olive oil and add the filet. Cook on the first side for 5 – 7 minutes. Turn and cook for about another 4 – 5 minutes for rare and 6 – 7 minutes for medium rare.

Remove and place on plate. Top with one tablespoon sauce and serve.

Nutrition Facts

Serving size: 1 Tbsp. sauce and 4 ounce fliet | Servings 8

Calories 253 | Calories from Fat 107

Amount Per Serving (% Daily Value)

Total Fat 12g (18%) | Saturated Fat 4g (20%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 81 mg (27 %) | Sodium 206 mg (9 %)

Total Carbohydrates 2g (1%) | Sugars 0g

Dietary Fiber 0g (0%) | Protein 25g

Vitamin A 12% | Vitamin C 1 % | Calcium 4% | Iron 12%

Vitamin K 5 mcg  | Potassium  456 mg | Magnesium  32 mg