Filet Mignon with Tomato Topping

Ingredients:

• 2 tsp light soy sauce
• 1 1/2 tsp Dijon mustard
• 1 1/2 tsp finely chopped parsley
• 1 garlic clove, minced
• 
  
  2 tomatoes finely chopped or 1 14.5 oz. can of diced tomatoes
  
• 2 tsp extra-virgin olive oil
• 4 steaks filet mignon (6 oz. each and 1 1/2" thick)
• 1/4 tsp salt
• 1/2 tsp ground black pepper

Makes 4 servings

1. 
   
   Preheat the oven to 400 F or preheat the CuisinArt Gridller. Combine the soy sauce, Dijon mustard, parsley, and garlic. Gently stir in the tomatoes.
   
   
   
2. 
   
   Heat the oil in a large ovenproof heavy skillet or griddler over nigh heat. Season the steaks with salt and pepper. Place the steaks in the pan and cook one one side for 4 minutes, or until deeply browned. Turn and brown the second side for 30 seconds. Place the skillet in the oven and cook for 12 minutes, or until a thermometer inserted in the thickest portions registers 160 F for medium. Serve topped with the tomatoes.
   
   
   
   
   
   WW Points Value: 7
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this meal 2 nights ago and it was so delicious. You can also use the tomato topping on fish, pork, chicken and eggs. I used the remaining tomato mixture on top of my scrambled egges for breakfast and it was just as delicious.