Serves 2 Cook Time 30 minutes
1/4 C plus 1 Tbsp red wine vinegar
2 tsp Splenda
1/2 small red onion, thinly sliced
1 small head cauliflower, florets only
1 Tbsp fresh parsley, chopped
1 Tbsp fresh tarragon,chopped
1 Tbsp capers
1 Tbsp extra virgin olive oil
2 filet mignon steaks at least 1 inch thick salt and pepper
- Bring 1/4 cup vinegar, Splenda, and 1/4 tsp salt to boil in a small sauce pan. Add the onion and return to a boil. Immediately remove the pan from the heat and transfer the mixture to a small bowl to cool.
- In a steamer ( or a metal colander fitted inside a large stock pot), fill the bottom with enough water to reach just below the surface of the bottom of the steamer. Bring the water to a boil. Add the florets, reduce the heat to medium, cover and steam until just tender (6 minutes). Plunge the florets into an ice bath to stop the cooking process. Pat dry.
- Whisk the remaining vinegar, oil, parsley, tarragon, and capers in a large bowl. Toss in the cauliflower and season with salt and pepper.
- Season the steaks with salt and pepper and grill over hot direct heat until desired doneness (5-8 minutes per side). Transfer to a plate and allow the steaks to rest at least 5 minutes. Serve.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center