Beef Tenderloin (3-4 oz. each serving)
Canadian bacon
Sour dough, English muffins
Horseradish
Mozzarella cheese, garlic, olive oil
Egg whites (color with turmeric)

NOTE: With 3 oz., 324 calories, with 12 grm. of fat

On a platter, pour 1 tablespoon olive oil, 1 clove of pressed garlic, sea salt, 1/8 teaspoon pepper to taste. Rub steaks on all surfaces on platter, and let marinade for 1 hour. Cut a thin slice of Canadian bacon for each steak stack, plus slice up another piece of bacon for each steak to scramble with the egg whites. (Cut bacon into small pieces). 1-slice of Mozzarella cheese, 1/8 inch thick for each stack. Use 1/2 English muffin per stack, and lightly toast. Spread 1/2 teaspoon of horseradish on each toasted muffin. Place flavored pieces of steak on non-stick, medium high (300 degree) burner for 2-3 minutes per side, to brown rare inner. Place 3 large egg whites per (two steaks) in a mixing bowl with turmeric 1/16 teaspoon, chopped bacon, pepper, salt to taste and whisk medium high, light scramble mixture. Place toasted, flavored muffins on pie tin, or cookie sheet, stack Canadian bacon slice, browned steaks, scrambled egg (ice cream server) and slice Mozzarella on top. Place pan in medium grill to melt cheese over all. Garnish with parsley and paprika.