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Jennifer pan sears lean filets of beef and demonstrates a healthy alternative to deep-frying potatoes.
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Skinny Chef Jennifer Iserloh invites you to lead a healthier version of the good life in Healthy Cheats. Join each week as Jennifer takes your favorite indulgent recipes and remakes them into healthy and fulfilling dishes.
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3 teaspoon canola oil
8 ounces frozen potato or sweet potato fries
4 filet mignons
1 teaspoon whole peppercorns
1 teaspoon sea salt
¼ cup parsley leaves, chopped
Preheat oven to 400F. Take one teaspoon of the oil and drizzle it onto a large baking tray. Using a paper towel, smooth the oil over the surface of the baking tray. Spread the fries out onto the baking dish and transfer to the oven.
While the fries are baking, prepare the steaks. Use a heavy skillet to crack the peppercorn into chunky pieces. Sprinkle the steaks with the peppercorns and the salt. Heat a large skillet over high heat. Add the remaining oil. Add the steaks and cook 2 to 3 minutes, turning once. Transfer to the oven and bake along with the fries for 5 to 7 minutes until the steak is medium rare, pink inside but not translucent.
Divide the fries between four plates and sprinkle with the parsley. Allow the meat to rest before serving.