Close
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsfingerling potatoes, halved2tablespoonsextra-virgin olive oil, divided¾teaspoonground pepper, divided½teaspoonsalt, divided1cupfresh sauerkraut, drained¼cupnonfat plain Greek yogurt¼cuplight mayonnaise12ouncesbroccoli slaw1teaspooncoriander seeds1teaspoonfennel seeds1teaspoonmustard seeds¾teaspoonbrown sugar¼teaspoongarlic powder1poundbeef tenderloin (filet mignon), trimmed and cut into 4 steaks
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsfingerling potatoes, halved
2tablespoonsextra-virgin olive oil, divided
¾teaspoonground pepper, divided
½teaspoonsalt, divided
1cupfresh sauerkraut, drained
¼cupnonfat plain Greek yogurt
¼cuplight mayonnaise
12ouncesbroccoli slaw
1teaspooncoriander seeds
1teaspoonfennel seeds
1teaspoonmustard seeds
¾teaspoonbrown sugar
¼teaspoongarlic powder
1poundbeef tenderloin (filet mignon), trimmed and cut into 4 steaks
DirectionsPosition racks in center and lower third of oven; preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray.Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 minutes.Meanwhile, combine sauerkraut, yogurt and mayonnaise in the bowl. Add broccoli slaw and stir to combine. Set aside.Heat coriander, fennel and mustard seeds in a medium skillet over medium heat until fragrant, 1 to 2 minutes. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Coat both sides of beef with the mixture.Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes. Transfer the pan to the lower oven rack and roast 6 to 8 minutes for medium-rare. Serve the steak and potatoes with the slaw.Originally appeared: EatingWell Magazine, May/June 2017
Directions
Position racks in center and lower third of oven; preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray.Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 minutes.Meanwhile, combine sauerkraut, yogurt and mayonnaise in the bowl. Add broccoli slaw and stir to combine. Set aside.Heat coriander, fennel and mustard seeds in a medium skillet over medium heat until fragrant, 1 to 2 minutes. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Coat both sides of beef with the mixture.Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes. Transfer the pan to the lower oven rack and roast 6 to 8 minutes for medium-rare. Serve the steak and potatoes with the slaw.
Position racks in center and lower third of oven; preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 minutes.
Meanwhile, combine sauerkraut, yogurt and mayonnaise in the bowl. Add broccoli slaw and stir to combine. Set aside.
Heat coriander, fennel and mustard seeds in a medium skillet over medium heat until fragrant, 1 to 2 minutes. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Coat both sides of beef with the mixture.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes. Transfer the pan to the lower oven rack and roast 6 to 8 minutes for medium-rare. Serve the steak and potatoes with the slaw.
Originally appeared: EatingWell Magazine, May/June 2017
Rate ItPrint
Nutrition Facts(per serving)429Calories17gFat42gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
