Calypso Beef Tenderloin Steaks Recipe
Ingredients
| 3/4 cup canned low-sodium chicken broth, undiluted | ||
| 1/2 cup unsweetened orange juice | ||
| 2 1/2 tablespoons reduced-calorie ketchup | ||
| Brown sugar | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Dark rum | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| 1 large clove garlic, minced | ||
| 1 (1 1/2-pound) lean boneless beef tenderloin | ||
| Vegetable cooking spray | ||
Directions
1. Combine first 11 ingredients in a bowl; stir well with a wire whisk. Trim fat from tenderloin; cut tenderloin into 6 equal steaks. Place in a large heavy-duty, zip-top plastic bag; pour marinade over steaks. Seal bag; shake well. Marinate in refrigerator 30 minutes, turning bag occasionally.
2. Remove steaks from marinade, reserving marinade. Place steaks on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 to 8 minutes on each side or to desired degree of doneness, basting frequently with marinade. If desired, garnish with lime slices and basil sprigs.
2. Remove steaks from marinade, reserving marinade. Place steaks on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 to 8 minutes on each side or to desired degree of doneness, basting frequently with marinade. If desired, garnish with lime slices and basil sprigs.
Chef
