The beef tenderloin had some fat that I trimmed/cut off. There’s varying opinions on if you “need” fat for flavor or not. I personally choose to eat healthy fats, not the gnarly stuff on a piece of beef. You taste the flavorful meat nice enough in this recipe. And broiling gives it a crunchy sear like outdoor grilling, while still keeping the beef tender inside. Be sure to keep an eye on it, you don’t want to burn it!
I used sweet onion instead of green onion because I had run out. This is another reason you should watch the meat. Onions burn easily too!
Pair with a light cold salad and you have a complete healthy meal. We had one made with spinach and an interesting dressing (see below).
Broiled Mustard Steak
Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
- 4 3/4 ounces beef tenderloin, raw
- 1 1/4 teaspoons extra virgin olive oil
- 2 tablespoons green onion, chopped
- 1 teaspoon Dijon mustard
- 1 3/4 tablespoons balsamic vinegar
- Preheat broiler. Spray a broiler-pan rack with non-stick cooking spray. Trim any fat from the steak. Brush steak with olive oil. Season steak with salt and pepper.
- Mix together the onion, mustard and vinegar..
- Place the steak on the broiler pan rack, and broil 5 to 6 inches from heat for 4 to 5 minutes. Spread the top side of the steak with half of the mustard-onion mixture and broil for another 2 minutes. Turn the steak over and broil for another 4 to 5 minutes.
- Spread the top side of the steak with the remaining mustard-onion mixture and broil for another 2 minutes, or until desired doneness. Let rest for 5 minutes before slicing and serving.
Prep Time: 5 minutes or less
Total Time: 5 minutes or less
Cook Time: 0 minutes
- 4 tomatoes, cherry
- 1 1/4 cups spinach, fresh, chopped
- 1/4 cup mushrooms, sliced
- 1 1/2 teaspoons salad dressing, ranch, reduced fat
- 1 tablespoon balsamic vinegar
- Halve tomatoes and toss with spinach and mushrooms.
- Drizzle with dressing and vinegar.