Filet Mignon With Horseradish Salsa

Juicy steaks taste even better with our flavor-packed salsa. Looking for a new vegetable idea? Try grilling young onions right along with the meat.

Serves: 4
Work Time: 15 minutes
Total Time: about 25 minutes

Horseradish Salsa:

• 3 ripe medium tomatoes (about 1 pound), cut into 1/2-inch dice
• 1 cup loosely packed fresh parsley leaves, chopped
• 1/2 small red onion, minced
• 2 tablespoons prepared white horseradish
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Tenderloin Steaks:

• 1 teaspoon cracked black pepper
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 garlic clove, crushed with garlic press
• 4 beef tenderloin steaks (filet mignon), each 1 inch thick (about 6 ounces each)

1. Prepare Horseradish Salsa: In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups.

2. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium-rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa.

Each serving steak only: About 260 calories, 37 g protein, 1 g carbohydrate, 11 g total fat (4 g saturated), 0 g fiber, 89 mg cholesterol, 350 mg sodium.

Each 1/4 cup salsa: About 35 calories, 1 g protein, 4 g carbohydrate, 2 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 180 mg sodium.

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Veal Oscar

Serves: 6

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 veal cutlets (about 1 pound total), lightly pounded
• 2 tablespoons butter
• 1 package (10 ounces) frozen asparagus spears, thawed and drained
• 1 can (6 1/2 ounces) lump crabmeat, drained and flaked
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon fresh lemon juice

Preheat the oven to 450 degrees F. In a shallow dish, combine the flour, salt, and pepper, mix well. Coat the veal in the flour mixture. In a large skillet, melt 1 tablespoon butter over medium heat. Add the veal in batches and sauté for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed. Place the veal in a single layer in a 9" by13" baking dish. Top each cutlet with an equal amount of asparagus, then crabmeat. In a small bowl, combine the remaining ingredients, mix well and spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until bubbly and light golden. Serve immediately.

NOTE: If you prefer, you can substitute chicken or turkey cutlets for the veal and imitation crabmeat for the canned crab. It'll have the same fancy-looking and -tasting results.