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Beef Tenderloin with Balsamic Tomatoes
Ingredients
- 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
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)
- Servings Per Recipe 2,
- cal. (kcal) 275,
- Fat, total (g) 12,
- chol. (mg) 76,
- sat. fat (g) 3,
- carb. (g) 12,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- sugar (g) 10,
- pro. (g) 26,
- vit. A (IU) 243,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 80,
- Potassium (mg) 538,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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