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By Claire Bush
Red meat lovers, rejoice. Beef tenderloin is one of the best nutritional powerhouses around. At just 210 calories for a trimmed six-ounce portion, this tender cut of steak delivers plenty of bone and muscle-building iron and is an excellent source of energy from protein. Shop for tenderloin when it’s on sale; the cuts pictured were $5 per pound with a coupon. Since tenderloin has no fat and virtually no waste, it’s a great special occasion or weekend meal for the family. Pair the meat with a quick-cooking saute of fresh mushrooms for an easy but luxe dinner.
Oven broiled Tenderloin with Mushroom Saute for 2
Rub meat with olive oil and then salt pepper to taste. Arrange on broiler pan and broil on rack 4-5 inches from heat for about 7-8 minutes per side for medium rare. Serve with mushroom saute and a green salad.
1 8-oz package fresh mushrooms, sliced
2 TBSP chopped onion
2 TBSP red or green pepper, diced (optional)
1 TBSP butter or olive oil
Salt and cracked black pepper
Heat a 12-inch skillet on stove over high heat, then add olive oil or butter. Saute onions and peppers, if using, about 3 minutes over high heat, shaking pan often so they don’t scorch. Quickly add fresh mushrooms, rinsed and drained, and saute for an additional 3-4 minutes or until mushrooms are slightly softened. Turn into side dish or arrange over cooked tenderloin steaks. Serves 2.