Mandarin Beef Medallions

Serving Size : 4

Categories : beef and veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 LB. beef tenderloin -- trimmed
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
4 teaspoons sesame oil
1 clove garlic -- minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes -- crushed
1/2 teaspoon salt

With your hands, gently press the steaks into ovals about 3/4 inch thick.

Combine the soy sauce, vinegar, honey, oil, garlic, ginger, and crushed red pepper in a shallow baking dish. Add the steaks and turn to coat. Cover and let stand at room temperature for 10 minutes.

Set a nonstick ridged grill pan over high heat. When a drop of water skitters across the pan, transfer the steaks to the pan and sear 1 minute on each side. Reduce th eheat to medium-high heat and sprinkle the steaks with salt. Cook about 2-3 minutes on each side for rare, or until done to taste. Pour the marinade over the steaks and cook, turning steaks once or twice, until the sauce thickens to light glaze. Remove from heat and top steaks with glaze.

Description: "WW."

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 420 Calories; 31g Fat (65.6% calories from fat); 21g Protein; 15g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 1093mg Sodium.

Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.

NOTES : Heat in sauté pan over medium low heat until heated through, or vent lid and microwave for 3-5 minutes until heated through . 7 points.

Risotto di Juliana 1

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces dried porcini mushrooms
1 cup hot water
1 bunch asparagus
5 cups fat-free low-sodium chicken broth
1 tablespoon olive oil
1 tablespoon unsalted butter (optional)
3 cloves garlic -- minced
1 box Arborio rice -- (12 ounce)
¼ cup grated parmesan cheese
1 tablespoon white truffle oil (optional) -- (1 to 2)

1). In a small bowl, soak the porcini mushrooms in the hot water until softened, 20 to 30 minutes. Strain and reserve both mushrooms and the mushroom water, straining water one more time through a fine mesh strainer to remove any dirt particles, set aside. Clean, trim, and cut the asparagus into ½-inch pieces and set aside. Heat the chicken broth in a medium saucepan over medium-high heat.

2). Heat the olive oil and butter in a Dutch oven over medium heat. Add the garlic and sauté until just beginning to brown, 30 to 60 seconds. Add the rice and stir constantly for 2 minutes. Add 1 cup of the heated chicken broth and the asparagus and stir frequently until the liquid is nearly absorbed, about 3 to 5 minutes. Add the mushrooms and mushroom water and stir frequently until the liquid is nearly absorbed, about 3 to 5 minutes. Continue adding the heated chicken broth ½ cup at a time, and stir frequently until nearly absorbed; total cooking time should be approximately 20 to 25 minutes. The rice grains should be tender and creamy, but not mushy. If the risotto is not tender enough just add water, ½ cup at a time, until desired firmness is reached. Remove from the heat. Stir in the parmesan cheese and white truffle oil.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 95 Calories; 2g Fat (20.7% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat.

Serving Ideas : Serving suggestions: I like this with an arugula and parmesan salad with balsamic dressing. A mixed green salad with Italian dressing works well, too.

NOTES : Heating instructions: Often the rice will soak up the liquids during storage, just add a little water at a time, and stir as you heat until you reach the consistency you desire. Heat gently in a large saucepan, and stir frequently, until heated through; or heat individual portions in microwave proof bowls for 3 to 5 minutes, stirring midway to distribute heat evenly.

Helpful Hint: For a lighter version of this recipe, substitute olive oil spray for the olive oil, and omit both the butter and white truffle oil.