Serves: 4 Cook Time: 17 minutes
2 tsp butter substitute
1 Cup yellow onion, sliced
1 Cup red onion, sliced
1/4 Cup shallots chopped
3 garlic cloves, minced
1/2 Cup low-sodium beef broth
2 Cups green beans, trimmed
2 Tbsp balsamic vinegar
1/4 tsp salt, divided
1/4 tsp fresh ground pepper
4 (4oz) beef tenderloin steaks
Melt 1 teaspoon of butter substitute in a medium saucepan over medium-high heat. Add onions and shallots; saute 6 minutes. Add garlic and saute 1 minute. Add broth and cook for 4 minutes or until onions are tender and liquid almost evaporates.
Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter substitute and 1/8 teaspoon of salt and keep warm.
Sprinkle each steak with the remaining salt and pepper. Pre-heat a cast iron skillet over mediumhigh heat. Coat a pan with cooking spray. Add the steaks to the pan and cook for 3 minutes on each side or until desired degree of doneness.
Let the steak sit for 5 minutes and then serve with the green beans.
Metabolic Medical Center
Metabolic Medical Center Recipes