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Steak With Apricots Recipe
|Canned apricot nectar||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Honey||1 1⁄2 Tablespoon|
|Dijon mustard||1 1⁄2 Tablespoon|
|Prepared horseradish||2 Teaspoon|
|Beef tenderloin steaks||24 Ounce, fat trimmed (1 Inch Thick; Four 6 Ounce Each Pieces)|
|Firm ripe apricots||3⁄4 Pound, rinsed (4 Pieces)|
Serving size: Complete recipe
Calories 1448 Calories from Fat 437
% Daily Value*
Total Fat 49 g74.8%
Saturated Fat 16.7 g83.5%
Trans Fat 0 g
Cholesterol 455.9 mg
Sodium 819.9 mg34.2%
Total Carbohydrates 93 g31.1%
Dietary Fiber 9.3 g37.1%
Sugars 81.8 g
Protein 158 g316.7%
Vitamin A 182.9% Vitamin C 114.6%
Calcium 23.5% Iron 73.3%
*Based on a 2000 Calorie diet
2. Cut apricots in half and discard pits.
Lift steaks from bag and discard the marinade.
3. Lay steaks on a grill over a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds). Lay apricot halves on grill and brush with some of reserved apricot sauce. Cook steak, turning once, until done to your liking, 8 to 10 minutes total for medium-rare (pink in center, cut to test). Cook apricots until hot and lightly browned, about 5 minutes total; as cooked, transfer to a platter and keep warm.
4. Heat the rest of the reserved apricot sauce until boiling in a microwave-safe bowl in a microwave oven at full power (100%) or in a pan on direct heat.