• 1/2 tsp. ground allspice
• 1 Tbs. red wine vinegar
• 1/4 cup fresh parsley, chopped, extra sprigs for garnish
• 4 beef tenderloin steaks, about 6 ounces each
• 1 lb. Idaho Russet Potatoes, scrubbed and cut into 1/4 inch slices
• 2 onions, thinly sliced
• 1/2 cup beef stock, or unsalted chicken stock
• 1 cup water

Preheat oven to 350°F. Combine allspice, vinegar, half the parsley and salt to taste in a bowl. Mix thoroughly and rub mixture into both sides of steaks. Arrange in a shallow glass dish and set aside. Combine remaining ingredients, except reserved parsley,in a Dutch oven or flameproof baking dish over medium high heat. Bring to a boil.

Transfer to oven and bake about 45 minutes, until potatoes are tender and browned. Remove from oven and set aside. Increase oven temperature to 450°F.

Pat steaks dry with a paper towel. Heat a heavy nonstick skillet over medium high heat. Sear steaks 30 seconds per side and arrange in a single layer over top of potato mixture. Return dish to the oven and roast 3 minutes. Turn steaks and roast another 2 minutes for medium rare meat. Sprinkle remaining parsley over steaks before serving.

Per serving: calories 324, fat 9.9g, 28% calories from fat, cholesterol 63mg, protein 29.5g, carbohydrates 28.9g, fiber 3.0g, sugar 6.9g, sodium 190mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 3.8

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The recommended wines are: Cabernet Sauvignon, Merlot, or Zinfandel.