|1||tsp (5 mL) vegetable oil|
|4||beef tenderloin filets (4-5 oz/125-175 g each), cut 1 in. (2.5 cm) thick|
|1||tbsp (15 mL) Crushed Peppercorn & Garlic Rub|
|1/4||cup (50 mL) dry white wine such as Chardonnay|
|1||pkg (5.2 oz/150 g) garlic and herb-flavored cheese spread such as Boursin|
|1/3||cup (75 mL) chicken broth|
Yield: 4 servings
Nutrients per serving: Calories 400, Total Fat 32 g, Saturated Fat 14 g, Cholesterol 95 mg, Carbohydrate 2 g, Protein 24 g, Sodium 620 mg, Fiber 0 g
U.S. Diabetic exchanges per serving (1 beef filet and 2 tbsp/30 mL sauce): 3 1/2 medium-fat meat, 3 fat (0 carb)
Cook's Tips: A pan sauce is made by dissolving the browned bits or fond with a liquid. To create a pan sauce for this dish, the fond from the pan is deglazed with wine.
If desired, 2/3 cup (150 mL) onion and chive-flavored cream cheese can be substituted for the cheese spread.
For Cheesy Mashed Potatoes, place 1 lb (450 g) unpeeled red potatoes, cut into 1-in. (2.5-cm) pieces, 1 1/2 cups (375 mL) water and 1/2 tsp (2 mL) salt in Large Micro-Cooker«. Cook, covered, on HIGH 12-15 minutes or until potatoes are tender; drain and mash potatoes. Add 1/2 cup (125 mL) of the sauce and 1/4 cup (50 mL) snipped fresh chives and mash again.