This appetizer can easily be an entree
| • | Bringing healing to the table |
By Elaine Magee
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Q. My family enjoys going to the Black Angus restaurant for special occasions. On our last visit we all tried one of the appetizers — Grilled Filet Mignon & Blue Cheese Flatbread — and it was "to die for." Can you possibly whip up a healthful version we can make at home?
A. Don't let the word "grilled" fool you into thinking this appetizer is low in fat. This tasty and savory dish features a traditionally leaner cut of beef, yes, but the caramelized onions are probably sauteed in butter and the white flour flatbread is generously brushed with a garlic butter mixture, which is then covered with a blanket of regular fat cheddar, Jack and blue cheeses before being garnished with strips of filet mignon and caramelized onions.
Our lighter and higher fiber version features thinly sliced lean beef (even roast beef from a nice deli works) and caramelized onions made with a teaspoon of olive oil. By using whole-wheat pita bread or whole-wheat flatbread we are adding about 4 grams of fiber to each serving. The breads are brushed with a mixture of 1 tablespoon olive oil and 1 1/2 teaspoons crushed or minced garlic. Then a mixture of mostly reduced fat shredded cheese (cheddar and Jack) is blended with a little blue cheese for the topping.
This is not only a unique and tasty appetizer, it makes a nice entrée when served with a low fat salad or soup.
Original recipe might contain around 540 calories, 28 g fat, 16 g saturated fat, 96 milligrams cholesterol, and only 2 grams fiber per serving.
FILET MIGNON AND BLUE CHEESE FLATBREAD
Preheat oven or toaster oven to 450-degrees. In small cup, combine 1 tablespoon of olive oil with crushed garlic and set aside.
In nonstick frying pan, pour in a teaspoon of olive oil and the sliced onion and over medium-high heat saute the onions, stirring often, until nicely browned (about 4 minutes).
Place flatbreads or pitas on a large nonstick baking sheet and brush the tops with the olive oil and garlic mixture. In medium bowl combine the cheddar, Jack and blue cheeses together and spread the mixture evenly over the top of the pita pockets. Garnish the tops with strips of beef and caramelized onions.
Bake in center of oven until cheese is bubbly and bread is lightly browned (about 8 to 10 minutes). Enjoy!
Makes 4 servings.
Elaine Magee is a registered dietitian and author of "Food Synergy." Find out more at www.recipedoctor.com.
