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Prep 25min
Total25min
Servings4
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Ingredients
2
beef tenderloin steaks, about 3/4 to 1 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1
package (6.5 oz) sweet butter lettuce blend
1
cup cherry tomatoes, cut in half
1/2 cup thinly sliced English (seedless) cucumber
3/4 cup fat-free sour cream
1/4 cup chopped red onion
2
teaspoons chopped fresh chives
2
1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice
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Steps
1
Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
2
Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
3
Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Total Fat
5g
0%
Saturated Fat
1 1/2g
0%
Sodium
240mg
0%
Total Carbohydrate
12g
0%
Dietary Fiber
1g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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