Beef Fillets with Vegetables

Ingredients

• 16 ounce beef tenderloin steaks ()
• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons flour all-purpose
• 2 teaspoons thyme or dried fresh minced
• 2 large garlic cloves halved
• 1 cup low-salt beef broth divided
• 1 teaspoon olive oil 
• 1 small onion thinly sliced
• 2  bell peppers red seeded cut into thin strips
• 2  zucchini thinly sliced

Equipment

• frying pan
• whisk
• grill

Directions

1. Prepare grill.
2. Coat a large nonstick skillet with cooking spray; add oil.
3. Place over medium-high heat until hot.
4. Add bell pepper strips, zucchini, and onion; cook 5 minutes, stirring often.
5. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
6. Combine 1/2 cup broth and flour, stirring well with a whisk.
7. Add to vegetable mixture, stirring well. Cook, stirring constantly, until slightly thickened and bubbly.
8. Rub steaks with garlic halves; sprinkle with 1/2 teaspoon black pepper.
9. Place steaks on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.
10. carbo rating: 8