| 1/3 | cup steak sauce |
| 1 1/2 | tablespoons packed brown sugar |
| 4 | beef tenderloin steaks, about 1 inch thick (4 oz each) |
| 8 | small new potatoes (1 lb), cut lengthwise in half |
| 2 | tablespoons water |
| Cooking spray |
| 1 | teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crumbled |
| 1 | teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves |
| 1/4 | teaspoon paprika |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
Serve with...
Beet and Arugula Salad
Total Time:
4 hours 40 min
| 1. | In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours. |
| 2. | Heat gas or charcoal grill. |
| 3. | In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil. |
| 4. | When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes. |
|
| Serve with tossed salad greens and a platter of fresh fruit for dessert. |
Nutrition Information:
290 ( 70); 8g ( 3g, 0g); 65mg; 660mg; 28g ( 3g, 9g); 27g 8%; 15%; 4%; 25% 2 ; 0 ; 0 ; 3 2