Filet Mignon with Fresh Herb and Garlic Rub

The filet mignon comes from the small end of the tenderloin. Serve with roasted red potato wedges and steamed broccoli florets. Place florets in a microwave-safe bowl with a little water. Cover with wax paper and microwave at HIGH three minutes or until crisp tender.

Yield: 4 servings (serving size: 1 steak)

Ingredients

• 2  teaspoons  bottled minced garlic
• 1 1/2  teaspoons  minced fresh basil
• 1 1/2  teaspoons  minced fresh thyme
• 1 1/2  teaspoons  minced fresh rosemary
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 4  (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray

Preparation

1. Combine first 6 ingredients in a small bowl; rub evenly over steaks.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to the pan, and cook for 4 minutes on each side or until desired degree of doneness.

Wine note: This dish's assertive flavors call for a big, red Bordeaux-style blend—usually cabernet sauvignon and merlot. For a great value, try Veramonte Primus 2004 ($18) from Chile. With its full body and distinct smoky, charred aromas, this wine is like adding real grill flavor to the meal. Firm tannins help to balance the fat of this tender cut of meat. —Jeffery Lindenmuth

Nutritional Information

Calories:

189 (42% from fat)

Fat:

8.8g (sat 3.2g,mono 3.2g,poly 0.3g)

Protein:

24.1g

Carbohydrate:

0.8g

Fiber:

0.2g

Cholesterol:

71mg

Iron:

3.1mg

Sodium:

349mg

Calcium:

9mg