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Beef Tenderloin with Balsamic Tomatoes

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  • Makes: 2 servings
  • Serving Size: 3 ounces cooked meat and 1/3 cup balsamic sauce
  • Start to Finish: 25 mins

Beef Tenderloin with Balsamic Tomatoes

Ingredients

Directions

  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)

    Per serving:
  • 275 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 76 mg chol.,
  • 80 mg sodium,
  • 12 g carb.,
  • 0 g fiber,
  • 10 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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