Filet Mignon with Tomato Topping and Nutty Summer Squash

I really enjoyed dinner last night so I wanted to share the recipe. You can find it in the South Beach Diet Cookbook.

Filet Mignon with Tomato Topping
Ingredients:
2 teaspoons reduced-sodium soy sauce
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons finely chopped fresh parsley leaves
1 garlic clove, minced
2 medium tomatoes, finely chopped
2 teaspoons extra virgin olive oil
4 beef tenderloin steaks (filet mignon),
1 1/2 inches thick (about 6 ounces each)
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Parsley leaves for garnish

Directions:
Preheat oven to 400 degrees F.

In small bowl, combine soy sauce, Dijon, parsley, and garlic. Gently stir in tomatoes.

In heavy 12-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for roasting in oven later), heat oil over high heat until very hot. Meanwhile, sprinkle steaks with pepper and salt.

Add steaks to hot oil in pan. Cook 4 to 5 minutes or until dark brown on one side. Turn steaks over and cook 30 seconds. Place skillet in oven and roast steaks 12 minutes for medium or until desired doneness.

Serve steaks with tomato topping.

Nutritional Information:
Makes 4 servings. Per serving: 304 calories, 16 g fat, 5 g sat fat, 36 g protein, 2 g carbohydrate, 105 mg cholesterol, 389 mg sodium

Nutty Summer Squash with Asiago Cheese
Ingredients:
2 teaspoons trans-fat free margarine
2 large galic cloves -- minced
1 medium zucchini -- cut into 3" strips
1 medium yellow summer squash -- cut into 3" strips
2 tablespoons chicken or vegetable broth
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup toasted walnuts -- chopped
1/3 cup shredded Aisago cheese -- (1 1/2 ounces)

Directions:
Melt the margarine in a large nonstick skillet over Medium-Low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft.

Add the zucchini, yellow squash, broth, salt and pepper. Bring to a simmer over Medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat.

Sprinkle with the walnuts and cheese.

Nutritional Information:
Makes 4 servings.
Per serving: 120 calories, 9 g fat, 2 1/2 g sat fat, 5 g protein, 5 g carbohydrate, 2 g fiber, 10 mg cholesterol, 140 mg sodium