Serves 2 Cook Time 30 minutes

Ingredients:
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

Directions:

1. 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.
2. 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.
3. Whisk the remaining vinegar, oil, parsley, tarragon, and capers in a large bowl. Toss in the cauliflower and season with salt and pepper.
4. 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 
Metabolic Recipes