4 beef Tenderloin Steaks, cut 1 inch thick (about 5 ounces each)
1/4 cup goat cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Sautéed Arugula and Tomatoes (recipe follows, optional)
Combine goat cheese and basil in small bowl; set aside.
Press thyme and garlic evenly onto beef steaks.
Preheat nonstick skillet over medium heat. Cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; immediately top with goat cheese mixture. Keep warm.
Prepare Sautéed Arugula and Tomatoes, if desired. Season steaks with salt; serve with arugula mixture.
Sautéed Arugula and Tomatoes: Heat 1 teaspoon oil in nonstick skillet over medium heat until hot. Add 5 cups arugula leaves and 1 clove minced garlic; cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat. Stir in 1/2 cup diced tomatoes.
Nutrition information per serving: 262 Calories; 117 kcal Calories from fat; 13 g Total Fat; 5 g Saturated Fat; 5 g Monounsaturated Fat; 93 mg Cholesterol; 122 mg Sodium; 2 g Total Carbohydrate; 0.5 g Dietary Fiber; 34 g Protein; 2.7 mg Iron; 9.3 mg Niacin; 0.7 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.9 mg Zinc; 35.8 mcg Selenium; 121.9 mg Choline;