HOISIN-GLAZED TENDERLOIN
From the Jan/Feb 2008 issue of Health magazine. I doubled the sauce and have posted the recipe that way. I also used jarred minced ginger and garlic even though the original recipe called for fresh. The recipe calls for beef tenderloin steaks (filet mignon) but DH and I agree that probably any type of beef could be used.
Provided by bojmom
Categories Meat
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients (through garlic) in a small bowl.
- Sprinkle steaks with salt.
- Heat large skillet coated with cooking spray over medium-high heat.
- Add steaks and cook for 3 minutes on each side or until desired degree of doneness.
- Remove steaks from pan.
- Pour hoisin mixture into pan and return steaks to pan.
- Cook an additional 10 seconds, tossing well to coat.
- Serve with white rice.
Nutrition Facts : Calories 40.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 404.2, Carbohydrate 8.2, Fiber 0.6, Sugar 4.5, Protein 0.7
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