Tournedos Of Beef Athene Recipe
Ingredients
| Tomatoes | 1 Cup (16 tbs), coarsely chopped | |
| Red onions | 1/4 Cup (16 tbs), finley chopped | |
| 1 tablespoon minced fresh basil or 1 teaspoon dried basil | ||
| 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme | ||
| 4 beef tenderloin steaks (about 3 ounces each), cut 1/4" to 1" thick and trimmed of all visible fat | ||
| 1/4 cup defatted low-sodium beef broth | ||
| Basil leaves | 4 | |
| 3 cups hot cooked couscous | ||
Directions
In a medium bowl, stir together the tomatoes, onions, basil and thyme; set aside.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the steaks and brown on both sides.
Then pour in the broth and cook, uncovered, for 5 minutes.
Turn the steaks over and cook about 5 minutes more or until cooked to desired doneness; drain the steaks.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the steaks and brown on both sides.
Then pour in the broth and cook, uncovered, for 5 minutes.
Turn the steaks over and cook about 5 minutes more or until cooked to desired doneness; drain the steaks.
Chef
