Four steps to a delicious full meal including a Steak marinated in raspberry vinaigrette

My husband the Chief as been watching his weight and has started to be more conscious of what he eats. He goes out to lunch with his buddy Josh everyday and they head to Sub way. Normally the Chief gets a twelve-inch Italian. At one point, he decided to scale it down to a six-inch Italian. When he saw Subway had a veggie patty sub, he decided to try that. He loves that sub and now that is all he eats. He has taken the veggie Berger one step further. Now when I go to the grocery store he has me get the frozen grilled Boca veggie burgers for him. He now eats them for breakfast. I know my husband and even though he could eat those burgers for breakfast and lunch every day, without variety, he will start to stray from watching his weight. Since he is a big meat lover, I decided to cook him a steak. I called him at work and told him we were having steak for dinner. I think he was drooling he started to stutter. When it was time for him to come home from work he told his co-workers that he had to leave... there is a steak at home with his name on it. This is what I cooked for him.

I got two Beef Tenderloin Steaks.    

I marinated the steak in a mixture of Raspberry vinaigrette and the juice of the mandarin oranges.

I marinated it for four hours in the fridge. 

  

In addition, I made asparagus and pan seared potatoes with caramelized onions. 

First, pan-fry the potatoes.

Then add the onions and fry until they are see through. 

Add 1/2 cup of Raspberry vinaigrette dressing and the drained mandarin oranges. Cook on medium high heat until everything is caramelized.

In the same pan. (Remember do not wash the pan all the flavors will follow through each dish). Add 1/2 cup of water to the asparagus and reduce the water down until the asparagus becomes tender and slightly caramelized. Cook on medium heat.

Again, do not wash the pan. Place the marinated steaks in the pan with some of the marinated mixture. Sear the steak to rare, med rare or well, whatever you desired.

Ingredients:

Two Beef Tenderloin Steaks.
One bottle of Raspberry vinaigrette dressing. 1 cup for marinating and ½ cup for the potatoes.
6 red new potatoes
1/2 large onion, sliced
12 stalks of Asparagus
1- 4 oz can of mandarin oranges
¼ cup of Olive oil

Step one!!!
To marinade the steaks.
Remove the steaks from the package and rinse. Place them in a container and add the juice from the mandarin oranges and one cup of raspberry vinaigrette dressing. Toss the steaks and refrigerate for at least four hours.

Step two!!!!
Pan frying the potatoes and onions
Heat the oil in a frying pan. Cut the potatoes into wedges and place in the heated oil.
Fry until all sides are slightly crispy. Add the onions and cook until they are see-through.
Then add ½ cup of the Raspberry vinaigrette dressing and the drained mandarin oranges. Cook until everything is caramelized. The oranges will disappear but the flavor will be wonderful. When it is done remove it from the pan and set aside.

Step three!!!
In the same pan without washing it, place the stalks of asparagus with 1/2 cup of water in the pan. Simmer until the water has evaporated and they are slightly caramelized.
Once they are done remove the asparagus from pan and set aside.

Step four!!!!!
In the same pan without washing it, place the steaks in the pan with ¼ cup of the marinade. Pan-fry your steak the way you like, rare, medium, medium well or well.

The Chief loved this meal.

For more great recipes go to Temp My Tummy.