2 beef tenderloin steaks,
¾ to 1 inch thick (6 oz each),
trimmed of fat
¼ teaspoon salt
½ teaspoon freshly
ground pepper
1 bag (6.5 oz) sweet
butter lettuce blend
1 cup cherry tomatoes,
cut in hal f
½ cup thinly sl iced Engl ish (seedless) cucumber
¾ cup fat-free sour
cream
¼ cup chopped red onion
2 teaspoons chopped
fresh chives
2½ teaspoons prepared horseradish
½ teaspoon fresh lemon
juice
1. Heat gas or charcoal grill.
Sprinkle steaks with salt and ¼ teaspoon of the pepper. Carefully brush oil on
grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10
minutes, turning once, or until of desired doneness. Remove steaks from grill.
Cover loosely; let stand 10 minutes.
2. Meanwhile, in large bowl, toss
lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small
bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining ¼
teaspoon pepper with whisk until well blended.
3. Cut steaks across grain into thin
slices; arrange over salads. Drizzle with dressing.
1 Serving: Calories
170 (Calories from Fat 0);
Total Fat 5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol
0mg; Sodium 240mg; Total
Carbohydrate 12g (Dietary Fiber 1g); Protein 20g
% Dai ly Value: Vitamin A
40%; Vitamin C 8%; Calcium 8%;
Iron 15% Exchanges: ½ Other
Carbohydrate, 1 Vegetable, 2½ Lean Meat
Carbohydrate Choices: 1
