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Beef Tenderloin with Balsamic Tomatoes
- Makes: 2 servings
- Start to Finish
coarsely chopped, seeded tomato
beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
snipped fresh thyme
In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.
Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).
To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.
(Beef Tenderloin with Balsamic Tomatoes)
Servings Per Recipe 2, Potassium (mg) 538, sodium (mg) 80, carb. (g) 12, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 20, chol. (mg) 74, Pyridoxine (Vit. B6) (mg) 1, Fat, total (g) 12, Niacin (mg) 8, Fruit () 1, iron (mg) 3, fiber (g) 0, calcium (mg) 50, cal. (kcal) 275, pro. (g) 26, sugar (g) 10, Fat () 1, Trans fatty acid (g) 0, Monosaturated fat (g) 6, sat. fat (g) 3, Lean Meat () 4, Polyunsaturated fat (g) 1, vit. A (IU) 243, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Carb Choice () 1