Portion Size: 3 oz. meat and 1 cup Kale salad

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)	Trim all visible fat
1/4 plus 1/8 teaspoon cracked black pepper, divided
Salt
3 cloves garlic, minced, divided	Wash, peel and mine
4 cup reduced-sodium beef broth
2 cup pearlized barley
4 cups thinly sliced kale	Wash, trim, and slice thin. Remove tough stems
1/2 cup dried sweetened cranberries or cherries
3 tablespoons sliced almonds
3 teaspoons fresh lemon juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
2	Combine beef broth, barley, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan.
3	Bring to a boil; reduce heat to low.
4	Cover and simmer 35 to 45 minutes or until most broth has been absorbed and barley is tender.	May need to add more water.
5	Remove from heat.
6	Stir in kale and cranberries.
7	Cover; let stand 5 minutes.
8	Stir in almonds and lemon juice.
9	Season with salt, as desired.
10	Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat, turning once.	Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness,
11	Season steaks with salt. Slice thinly across the grain
12	Serve with barley mixture.