Serving Size:3 ounces cooked meat and 1/3 cup balsamic sauce
Start to Finish:25 mins
Beef Tenderloin with Balsamic Tomatoes
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.