Balsamic-Glazed Filet Mignon
2 4 oz beef tenderloin steaks
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. bottled minced garlic
1/8 tsp. crushed red pepper
3 T dry sherry
2 T low-sodium soy sauce
1 T balsamic vinegar
2 tsp. honey
Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add garlic and red pepper to pan; saute 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
I thought this was great and have never cooked a steak in a skillet. Russ wasn't as brave as I with his filet and I can't blame him.
(From Cooking Light November 2007)
Grilled Veggie Pouch
2 yellow squash
1 orange bell pepper
1 yellow bell pepper
Slice vegetables to desired thickness and place onto foil.
Dot with butter, salt and pepper.
Create pouch of 2-3 layers of foil. Grill on medium-high 30 minutes on each side.
**Can also use mushrooms, broccoli, asparagus, diced sweet potato, anything you like.**
This one's from the kitchen of my husband!