Herbed Tenderloin Steaks with Goat Cheese Topping

Name: Herbed Tenderloin Steaks with Goat Cheese Topping
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); goat cheese; fresh basil; fresh thyme; garlic; miscellaneous ingredient; salt

Whip up a satisfying meal in under 30 minutes any night of the week. Herbed goat cheese is a tasty topping for Tenderloin Steaks. Pair with arugula and tomatoes for a light meal.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

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Ingredients

4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
1/4 cup goat cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Sautéed Arugula and Tomatoes (recipe follows, optional)
Salt

Preparation

Step 1

Combine goat cheese and basil in small bowl; set aside.
Step 2

Press thyme and garlic evenly onto beef Tenderloin Steaks.
Step 3

Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.

Cooking Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 4

Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture.

Sautéed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.

Nutrition Information

245 Calories

0 %*

5g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

2.3 mg IRON

0 %DV

5.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, no side dish: 245 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 115 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 33 g Protein; 2.3 mg Iron; 9.2 mg NE Niacin; 0.7 mg Vitamin B₆; 1.7 mcg Vitamin B₁₂; 5.7 mg Zinc; 35.6 mcg Selenium; 117.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.