4 Servings

Ingredients:
4 6-oz. beef tenderloin steaks (each about 1 inch thick)
1 tbsp. olive oil
3 tbsp. chopped fresh parsley
3 large garlic cloves, chopped
2/3 cup canned beef broth
2 tbsp. brandy

Directions:
Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter.
Add 2 tbsp. parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes.
Spoon glaze over steaks. Sprinkle with remaining 1 tbsp. parsley.

Counts per entire recipe:
6.48/ 1286/ 67.39/ 21.91

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
1.62/ 321.5/ 16.85/ 5.45