Every once in a while, I just need a juicy steak.
I had been thinking about going to a local steakhouse for a filet, but I always feel like I can’t count on them to make it healthy. So many steakhouses finish a steak with a pat of butter… and even with the best intentions, the veggies are often soaked in oil and butter as well. No No No!
My sister-in-law has shown me that you absolutely can make a restaurant quality steak at home. It’s important that you have a nice cut of meet and prepare it properly. This Greek-style steak was JUST what the doctor ordered. And, I used a little of the olive vinaigrette to top a tomato salad you see in the background. Craving satisfied, for sure!!!
Greek-Style Filet Mignon with Olive Vinaigrette
From Weight Watchers
4 (4-oz) beef tenderloin steaks, trimmed
3 Tbsp. Greek seasoning, divided
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
1 Tbsp. garlic, minced
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/2 tsp. grated fresh lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. salt
8 pitted kalamata olives, chopped.
1. Preheat grill to high heat.
2. Sprinkle steaks with 2 Tbsp. seasoning; coat steaks with cooking spray. Place steaks on grill rack coated with cooking spray. Grill 3 to 4 minutes on each side or until desire degree of doneness. Note: It was a stormy day when I made these, so I cooked them on a stovetop grill, following the same timing and seasoning guidelines.
3. Combine 1 Tbsp. seasoning, parsley, and next 8 ingredients in a small bowl.
4. Spoon olive vinaigrette over steaks, and serve immediately.
Per 1 filet and 2 Tbsp. olive vinaigrette serving:
CAL 243; FAT 15.4g; SAT FAT 3.7g; CARBS 2g; PROT 23g; FIB 0g; SUG 0g
WW Points+: 6; WW Smart Points: 6