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Keto Beef Tenderloin and Dijon Greens Recipe


Atkins Keto Beef Tenderloin and Dijon Greens
1g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

31.9g

Protein

69.7g

Fat

1.5g

Fiber

766.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cupExtra Virgin Olive Oil
  • 0 1/4cupDijon Mustard
  • 3tbspRed Wine Vinegar
  • 0 1/2tspGarlic
  • 0 3/4teaspoonSucralose Based Sweetener (Sugar Substitute)
  • 0 1/2tsp, leavesBasil (Dried)
  • 0 1/2tspBlack Pepper
  • 1tbspLight Olive Oil
  • 1 1/2lbBeef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 0 1/2tspSalt
  • 8cupSpring Mix Salad

DIRECTIONS

  1. For the dressing: Whisk 1/2 cup olive oil, Dijon mustard, red wine vinegar, garlic, sugar substitute, basil, and teaspoon pepper together in a medium bowl until creamy. Set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add steaks to skillet and cook until an instant-read meat thermometer registers 140°F when inserted in center of steak for medium-rare, 8 to 10 minutes, turning once halfway through. Remove from skillet, and cut steaks into 1/4-inch-thick slices. Sprinkle with 1/2 tsp salt and 1/4 teaspoon pepper.
  3. In a large bowl, toss salad greens with 1/2 cup dressing. Arrange greens on a platter; top with beef. Serve with remaining dressing on the side.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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