Beef tenderloin is a delight to serve-cut the slices as thick or thin as you like. It has one of the lowest fat contents of any high-quality meat and a butter-like texture, which the black bean sauce complements beautifully. As an alternative to cooking the tenderloin in the oven, you can cut it into 4 serving pieces and barbecue it, brushing it with half the sauce as it cooks.

RECIPE INSTRUCTIONS
1. Whisk the brown sugar, ketchup, black bean sauce, vinegar, sesame oil, garlic and ginger together in a bowl.

2. Spray a non-stick skillet with cooking oil and set over medium-high heat. Brown the tenderloin on all sides, about 4 minutes. Transfer to a shallow baking dish. Pour half the sauce over the beef.

3. Bake in the center of the oven for 15 to 20 minutes, or until it’s done to your liking. (A meat thermometer inserted in the center of the meat will read 135°F for medium-rare.) While the meat cooks, heat the remaining sauce in a non-stick skillet over low heat. Serve on individual plates with some sauce drizzled over each serving.

INGREDIENTS
1/4 cup packed brown sugar
1/4 cup ketchup or sweet chili sauce
3 Tbsp black bean sauce
1 Tbsp rice vinegar
2 tsp sesame oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 lb beef tenderloin

NOTES
Nutritional Analysis per Serving

Calories 21
Protein 24 g
Fat 11 g
Saturated Fat 3.6 g
Carbohydrates 19 g
Cholesterol 0 mg
Sodium 321 mg
Fiber 0.4 g

Prep Time: 10 minutes
Cook Time: 23 minutes

Make Ahead: Prepare sauce up to 2 days in advance, cover and refrigerate.

Serves 4