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Cheesy Italian Tenderloins; plus meatless variation
Topic Started: Jun 27 2006, 07:48 PM (132 Views)
Sarah
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Cheesy Italian Tenderloins (go to the bottom for meatless variation)

4 beef tenderloin steaks, about 1 inch thick (about 1 lb)

1 tbsp olive or vegetable oil

1/4 tsp garlic salt

1 roma (plum) tomato, seeded and chopped

1/4 cup chopped fresh or 2 tsp dried basil leaves

1/4 cup shredded mozzarella cheese (1 oz)

1. Set oven control to broil. Place beef on rack in broiler pan. Brush each side of beef with oil; sprinkle with garlic salt.

2. Broil with tops 4-6 inches from heat 10 - 15 min for medium doneness, turning once or until desired doneness.

3. Remove broiler pan from oven. Sprinkle beef with tomato, basil and cheese. Broil about 1 minute or just until cheese begins to melt. Serve immediately.

Variation

For a meatless variation of this recipe, fresh portabella mushrooms make a great stand-in for the beef. Remove stems of mushrooms. Place mushrooms, stem sides up, in broiler pan. Brush with oil; sprinkle with garlic salt. Broil with tops about 4-6 inches from heat 4-5 minutes, turning once, until tender. Continue as directed.

Menu

Cheesy Italian Tenderloins

Hot cooked Fettuccine

Caesar Salad

Garlic Bread

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