Source: dLife

Very colorful and eye appealing beef filets with vegetables. Great smokey taste.

Servings

1 cooking spray
1 tsp olive oil
2 medium red bell peppers , seeded and cut into thin strips
2 medium zucchini , thinly sliced
1 small onions , thinly sliced
1 cup low sodium beef bouillon
0.5 tsp ground thyme
2 tsp white all purpose flour
16 oz extra lean beef tenderloin , 4 (4-oz) steaks, about an inch thick
2 large garlic cloves , halved
0.5 tsp black pepper

1 To prepare, coat a large nonstick skillet with cooking spray, add oil. Place over medium-high heat until hot. Add pepper strips, zucchini and onion and cook for 5 minutes, stirring often. Add 1/2 cup broth and thyme. Cover, reduce heat, and simmer 5 minutes.
2 Combine remaining 1/2 cup broth and flour, stirring well with a wire whisk. Add to vegetable mixture, stirring well. Cook, stirring frequently, until slightly thickened and bubbly.
3 Rub steaks with garlic halves; sprinkle with 1/2 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Place steak on rack; grill, covered, 4 minutes on each side or to desired degree of doneness. Spoon vegetables evenly onto individual serving plates; arrange steaks over vegetables.

Using Beef broth provides the base for a rich sauce to complement smoke-scented grilled steaks.