Yield: 2 portions

Ingredients:

Beef and Vegetables:
(4) 3-ounce beef tenderloin medallions (center cut, all fat trimmed)
1 teaspoon The Body Gourmet™ Sweet Porcini Pleasure Healthy Spice Blend
1 onion, peeled and sliced into rings
1 zucchini, sliced the long way (approximately 1/8-inch thick)
1 yellow squash, sliced the long way (approximately 1/8-inch thick)
dash olive oil
cracked black pepper to taste

Red Wine, Shallot, Tomato Sauce:
1 cup red wine
¼ cup balsamic vinegar
2 shallots, peeled and minced
2 roma tomatoes, cored and diced
2 cloves garlic, peeled and sliced
½ cup chicken broth, low sodium

Thickening Agent
1 Tablespoon Worcestershire
1 teaspoon cornstarch

Method:

1. Preheat: Preheat oven to 425 degrees.
2. Red Wine, Shallot Tomato Sauce: Add red wine, balsamic vinegar, shallots, tomatoes and garlic in a saucepan. Place on stove and bring to a boil. Turn down to a simmer and reduce the volume by ¾. While sauce is reducing, begin the vegetables.
3. Vegetables: Rub a tiny bit of olive oil on the squash slices. Crack some pepper over the slices and place on a small sheet pan. Place in oven and bake for 8 to 10 minutes. While squash is baking, begin preparing the beef.
4. Beef Tenderloin Medallions: Season the medallions with The Body Gourmet™ Sweet Porcini Pleasure Healthy Spice Blend. Heat a nonstick sauté pan on the stove and add beef medallions. Sear over a high heat until golden brown on one side. Turn medallions over and place entire pan in the oven. While beef is roasting, begin the onions.
5. Onions: In a large hot skillet, add onion slices and cook over high heat until charred on the bottom. Turn over and allow to char on the other side.
6. Red Wine Shallot Tomato Sauce: Add chicken broth and reduce again by 2/3 of the volume. In a small bowl, combine Worcestershire and cornstarch. Mix well until a brown paste has formed. When chicken broth has reduced, whisk in cornstarch paste until evenly distributed and slightly thick. Season with fresh cracked black pepper.
7. To Serve: Make a bed of raosted squash slices in the center of the plates. Top the squash with one beef medallion. Top medallion with charred onions. Repeat this sequence once more forming an onion and beef tower. Top with red wine shallot tomato sauce. Enjoy!

Nutritional Value Per Portion —
Calories: 431 Protein: 50.6g Carbohydrates: 19.3g Fat: 14.1g