Healthy Recipes

Chateaubriand

Submitted by Sheryl

It's become a culinary style to layer entrees with a starchy vegetable and elegant vegetables. This allows the total recipe to be considered "low-fat" but you have to eat the same proportion of potatoes and meat.

Serves 2

2 large baking potatoes

1/2 cup low-fat yogurt

2 tenderloin steaks (4 ounces each) from the very center of the tenderloin

baby vegetables (eggplant, squash, carrots)

herb sprigs

Preheat oven to 350° F.

Allow the potatoes to bake until very tender, about 45 minutes to 1 hour

When potatoes have cooled to touch, sciip out the hot flesh, add yogurt, mash, and then add salt and pepper to taste.

Divide potatoes into 2 portions and scoop onto a metal steak pan or oven-proof plate and make a well in the center of the potatoes for the meat.

Heat broiler, then broil potatoes until they are nicely browned and the plate is very hot.

Broil or grill steaks until they have reached the desired degree of doneness

Broil baby vegetables for the last few minutes

To serve: Place cooked tenderloin in the potato well. Use sprigs of herbs on the side of the plate with the baby vegetables.

Nutritional Information Per serving:
Calories: 495
Calories from Fat: 16%
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 75 mg
Sodium: 109 mg