Beef Filets With Vegetables

Name: Beef Filets With Vegetables
Ingredients: Cooking spray; 1 teaspoon olive oil; 2 medium-size red bell peppers, seeded and cut into thin strips; 2 medium zucchini, thinly sliced; 1 small onion, thinly sliced; 1 cup no-salt-added beef broth, divided; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 2 teaspoons all-purpose flour; 4 (4-ounce) beef tenderloin steaks (about 1 inch thick); 2 large garlic cloves, halved; 1/2 teaspoon freshly ground black pepper

11 ingredients

4 steps

Ingredients

Cooking spray
1 teaspoon olive oil
2 medium-size red bell peppers, seeded and cut into thin strips
2 medium zucchini, thinly sliced
1 small onion, thinly sliced
1 cup no-salt-added beef broth, divided
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons all-purpose flour
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
2 large garlic cloves, halved
1/2 teaspoon freshly ground black pepper

Directions

1

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips, zucchini, and onion; cook 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
2

Combine remaining 1/2 cup broth and flour, stirring well. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.
3

Prepare grill.
4

Rub steaks with garlic halves, and sprinkle with 1/2 teaspoon black pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak on rack, and grill, covered, 4 minutes on each side or to desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.