Steak towers

Ingredients:

• 220 g beef tenderloin steak or filet mignon
• 1 clove of garlic
• Olive oil for greasing
• 90g reduced fat cream cheese, softened
• 1 tbsp chopped fresh basil, mint or parsley
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon sugar
• Half a cucumber, sliced ​​into 0.5 cm thick circles.
• 2 tbsp. sliced ​​grape or cherry tomatoes
• 2 tbsp finely chopped red onion
• Special equipment: grill pan

Preparation:

1. Preheat a grill pan over high heat for 5 minutes. Meanwhile, rub the beef all over with a garlic clove, brush with olive oil, and season with salt and black pepper. Reduce the heat to medium-high and cook, covered with a metal bowl, turning once, until medium-rare, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice into 0.5 cm thick slices. Cut the slices into 2 cm squares.
2. In a small bowl, combine cream cheese, basil, lemon juice, sugar, and a pinch of salt and black pepper; mix thoroughly. Spoon the mixture into a zip-lock plastic bag and snip off the corner.
3. To assemble, pat the cucumber slices dry with paper towels. Pipe a small amount of cream cheese frosting onto each cucumber circle. Add a slice of steak and pipe a small amount of cream cheese frosting. Garnish each tower with a tomato and red onion.