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home > recipes > meat > steak with apricots
from US Prep and cook time: About 25 minutes Makes: 4 servings 3/4 cup canned apricot nectar 1/4 cup orange juice 1 1/2 tablespoons honey 1 1/2 tablespoons Dijon mustard 2 tablespoons prepared horseradish 4 beef tenderloin steaks (about 6 oz. each), each about 1 inch thick, trimmed of fat 4 firm ripe fresh apricots (8 to 12 oz. total) Salt and pepper In a bowl, mix apricot nectar, orange juice, honey, mustard, and horseradish. Rinse meat and place in a pastic food bag; add 1/2 cup of the apricot sauce. Seal bag and let stand for about 15 minutes, turning occacsionally. Set remaining apricot sauce aside. Meanwhile, cut apricots in half and discard pits, Lift steaks from bag; discard marinade. Place steaks on a grill over a solid bed of hot coals ( you can hold your hand at grill level for only 2 to 3 seconds) or over high heat on a gas grill. Place apricot halves on grill brushing with some of the reserved apricot sauce. Close lid on gas grill. Cook steak, turning once, until done to your liking and red to pink in center; cut to test (8 to 10 minutes for medium rare). Cook apricots, turning once, until hot and lightly browned (about 5 minutes); as apricots are cooked, transfer to a platter and keep warm. Heat remaining apricot sauce in a microwave safe bowl or pitcher in a microwave oven on high (100% power) or in a pan over medium high heat just until boiling. Season steaks to taste with salt and pepper, then serve with hot grilled apricots and sauce. Per serving: 278 calories, 32% (88 cal.) from fat. 28 g protein, 9.8 fat (3.6 g sat.), 19 g carbo, (0.9 g fiber), 171 mg sodium, 80 mg chol. Source: Safeway Select Magazine 2000 Enjoy!!

Steak with Apricots


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list all recipes by PUTRIDUJUNG (26)


   

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keyword: steak
keyword: apricots
recipes for meat
recipes by Putridujung
Email Address:
(posted October 6, 2003)

from US

Prep and cook time: About 25 minutes
Makes: 4 servings

3/4 cup canned
apricot nectar
1/4 cup
orange juice
1 1/2 tablespoons
honey
1 1/2 tablespoons
Dijon mustard
2 tablespoons prepared
horseradish
4
beef tenderloin steaks (about 6 oz. each), each about 1 inch thick, trimmed of fat
4
firm ripe fresh apricots (8 to 12 oz. total) Salt and pepper

In a bowl, mix
apricot nectar, orange juice, honey, mustard, and horseradish. Rinse meat and place in a pastic food bag; add 1/2 cup of the apricot sauce.

Seal bag and let stand for about 15 minutes, turning occacsionally. Set remaining
apricot sauce aside. Meanwhile, cut apricots in half and discard pits, Lift steaks from bag; discard marinade.

Place steaks on a
grill over a solid bed of hot coals ( you can hold your hand at grill level for only 2 to 3 seconds) or over high heat on a gas grill. Place apricot halves on grill brushing with some of the reserved apricot sauce. Close lid on gas grill. Cook steak, turning once, until done to your liking and red to pink in center; cut to test (8 to 10 minutes for medium rare).

Cook apricots, turning once, until
hot and lightly browned (about 5 minutes); as apricots are cooked, transfer to a platter and keep warm.

Heat remaining
apricot sauce in a microwave safe bowl or pitcher in a microwave oven on high (100% power) or in a pan over medium high heat just until boiling. Season steaks to taste with salt and pepper, then serve with hot grilled apricots and sauce.

Per serving: 278 calories, 32% (88 cal.) from
fat. 28 g protein, 9.8 fat (3.6 g sat.), 19 g carbo, (0.9 g fiber), 171 mg sodium, 80 mg chol.

Source: Safeway
Select Magazine 2000

Enjoy!!



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