Steak for two. It just seems to say: Put the kids to bed, and let’s eat in the dining room.  There’s something inherently sexy about a steak dinner for two. Elegant yet casual, the kind of dish you’d expect Lauren Bacall to fix for Humphrey Bogart.  It just seems to say “This is for the adults.”

Whether rekindling an old flame or igniting a new one, a steak always impresses.

I can’t wait til you try the rapturous pear sauce that takes this Rosemary Kissed Beef Tenderloin Steak from yummo to super delicious!! Oh baby, it’s special!

Are you ready?  Okay, light the candles — put a bit of Michael Bublee in your CD changer — and feel the romance –

It’s a new dawn — It’s a new day — It’s a new life — For me

And I’m feeling good

INGREDIENTS

• 2 (4-ounce) beef tenderloin steaks (1 inch thick)
• Vegetable cooking spray
• 1/4 teaspoon olive oil
• 1/4 cup pear nectar
• 3/4 teaspoon all-purpose flour
• 3/4 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary, crushed)
• 1/8 teaspoon salt
• 1/3 cup evaporated skimmed milk
• 1 teaspoon white wine vinegar
• 1 medium red or green pear, sliced
• Fresh Rosemary sprigs (optional)

PREPARATION

Trim fat from steaks. Coat a medium non-stick skillet with cooking spray; add oil.  Place over medium-high het until hot.   Add steaks, and cook 2 1/2 minutes, turning to brown all sides.  Reduce heat to low; add nectar.  Cover and simmer for 10 minutes or until steaks are done.  Remove steaks from skillet; set aside and keep warm.

Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet.  Bring to a boil, and cook 30 seconds or until thickened, stirring constantly.  Turn heat to low and add pears (in single row) and cook just until slightly softened.  Gently scoot pears to the side and spoon sauce onto individual serving plates; place steaks on top of sauce.  Arrange pear slices to the side.  Garnish with Rosemary if you like.

SERVES 2

CALORIES 282 (28% from fat) / PROTEIN 27.4 g / FAT 8.8 g / CARB 23 g

ROSEMARY KISSED BEEF TENDERLOIN STEAKS is a post from: A Healthy Kitchen
Healthy Weight Loss | Low Fat Recipes

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Serve with fresh berries and non-fat whipped cream.  I use my ISO Whipped Cream Maker with skim milk, vanilla and a packet of Splenda (or real sugar if you prefer).

________________________

Recipe Courtesy of:  Cooking Light Magazine

To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

Yield

2 servings (serving size: 1 soufflé)

Ingredients

• Cooking spray
• 4 1/2  tablespoons  granulated sugar, divided
• 1  tablespoon  all-purpose flour
• 1 1/2  tablespoons  Dutch process cocoa (use the best quality you can get your hands on)
• 2  tablespoons  fat-free milk
• 1/4  teaspoon  vanilla extract
• 1  large egg white
• 1  teaspoon  powdered sugar

Preparation

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

Nutritional Information

Calories: 152 (4% from fat)

Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)
Protein:  3.5g
Carbohydrate: 35.3g
Fiber:  1.4g
Cholesterol: 0.31mg
Iron: 0.8mg
Sodium: 35mg
Calcium: 26mg

LOW FAT CHOCOLATE SOUFFLE CAKE RECIPE is a post from: A Healthy Kitchen
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