Beef Tenderloin Fillets with Horseradish Chili

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 3 mins
  • Grill: 18 mins

Beef Tenderloin Fillets with Horseradish Chili

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Directions

  1. Rub both sides of fillets with sage, pepper, and salt; set aside. In a heavy skillet heat oil over medium-high heat. Add tomatoes, chili seasoning, and garlic to skillet; cook for 1 to 2 minutes or until tomatoes just start to soften. Reduce heat to medium-low. Add beans and horseradish. Cook and stir for 2 minutes more. Loosely cover chili; keep warm.
  2. Grill fillets on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes for medium doneness or to desired doneness. (Or, in a heavy skillet cook fillets in 4 teaspoons hot oil over medium heat for 14 to 16 minutes, turning once.) To serve, place one fillet on each plate; spoon warm chili sauce over fillet and garnish with sage leaves. Serve with steamed vegetables, if desired. Makes 4 servings.
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Nutrition Facts (Beef Tenderloin Fillets with Horseradish Chili)

  • Per serving:
  • 347 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 96 mg chol. ,
  • 759 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 37 g pro.

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