Beef Tenderloin with Balsamic Tomatoes | Midwest Living

Beef Tenderloin with Balsamic Tomatoes

Beef Tenderloin with Balsamic Tomatoes

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  • Makes: 2 servings
  • Start to Finish 25 mins

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  • 1/2 cup balsamic vinegar
  • 1/3 cup coarsely chopped, seeded tomato
  • 2 teaspoons olive oil
  • 2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
  • 1 teaspoon snipped fresh thyme


  1. 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.
  2. 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).
  3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts

(Beef Tenderloin with Balsamic Tomatoes)

Servings Per Recipe 2, calcium (mg) 50, pro. (g) 26, vit. A (IU) 243, iron (mg) 3, Potassium (mg) 538, Trans fatty acid (g) 0, fiber (g) 0, cal. (kcal) 275, chol. (mg) 76, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 8, carb. (g) 12, vit. C (mg) 4, Fat, total (g) 12, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 1, sugar (g) 10, sodium (mg) 80, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, Folate (µg) 20

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