Tenderloin Sandwich

Cook the lean tenderloin to medium-rare so the meat stays moist.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 4  (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 4  (1 1/2-ounce) hamburger buns, split
• 1/4  cup  Dijon mustard
• 4  romaine lettuce leaves
• 4  tomato slices
• 4  red onion slices

Preparation

Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature 20 minutes.

Prepare grill.

Pat steaks dry with a paper towel. Place steaks on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Grill buns, cut sides down, 2 minutes or until lightly browned. Remove steak and bread from grill. Cover steak loosely with foil; let stand 5 minutes. Spread 1 1/2 teaspoons mustard over cut sides of buns. Place steaks on bottom halves of buns. Top each serving with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and top half of bun.

Nutritional Information

Calories:

294 (26% from fat)

Fat:

8.6g (sat 3.3g,mono 3.4g,poly 0.4g)

Protein:

28.6g

Carbohydrate:

23.1g

Fiber:

1.3g

Cholesterol:

67mg

Iron:

3mg

Sodium:

741mg

Calcium:

81mg