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2 lb. Raley's Beef tenderloin California raised USDA choice
Sea salt and pepper freshly ground
2 lemons halved
3 cups arugula
2 tbsp. extra virgin olive oil
Parmesan cheese Shaved
Prep time: 5 minutes
Cook time: about 10 minutes

Cut steaks into 6 to 8 pieces and season with salt and pepper. Grill over medium heat until steaks are cooked to your liking, about 5 minutes per side for medium-rare. While steaks are cooking, place lemons, cut side down, on grill; cook until cut side is golden brown. Pile arugula onto a platter and top with steaks. Drizzle with olive oil and a generous squeeze of grilled lemon juice. Top with Parmesan shavings.

Makes 6 to 8 servings.

Tip! Portions are small. Increase amount if you?re not also serving the fig-stuffed pork tenderloin (see separate recipe).
Nutritional Information:
(based on 7): 400 calories, 35 g protein, 28 g total fat (10 g sat.), 2 g carbohydrate, 0 g fiber, 1 g sugar, 120 mg cholesterol, 150 mg sodium, 10 points