Tenderloin Steaks & Marmalade
- Cooking spray
- 1 large red onion, sliced and separated into rings (about 2 cups)
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt, divided
- 1 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
3. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.
Garlic Mashed Potatoes
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 pound peeled Yukon Gold or red potatoes, quartered
- 3 cups water
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 375°.
- Remove white papery skin from garlic head (do not peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set aside. Discard skins.
- Place potatoes in a saucepan, and cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Heat milk in pan over medium heat until hot (do not boil). Add potatoes, salt, and pepper, and beat at medium speed of a mixer until potato mixture is smooth (I just used a handheld potato masher, since I'm not a fan of using a hand mixer for mashed potatoes). Add garlic pulp, and stir well.