• 2 Tbs. unsalted butter
• 2 cups onions, sliced
• 1/2 cup canned tomatoes, chopped
• 2 Tbs. red wine vinegar
• 1/2 cup steak sauce
• 1/4 cup parsley, chopped
• 4 beef tenderloin steaks, about 6 ounces each

Prepare broiler or grill. Melt butter in a heavy saucepan over medium-high heat. Sauté onions 3-4 minutes until softened. Stir in tomatoes, vinegar and half the steak sauce. Bring to a boil. Reduce heat to low and simmer 5 minutes. Remove from heat, stir in parsley and set aside. Grill or broil steaks 4 inches from heat source, 4-5 minutes per side for medium-done meat, brushing with remaining steak sauce. Serve steaks on a pool of sauce.

Per serving: calories 304, fat 15.6g, 46% calories from fat, cholesterol 79mg, protein 27.4g, carbohydrates 13.7g, fiber 2.9g, sugar 5.6g, sodium 594mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.7, Sugar: 0.3, Very lean meat protein: 3.8

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The recommended wine is: Burgundy.