Side Pannel
Beef Tenderloin with Balsamic Tomatoes
Beef Tenderloin with Balsamic Tomatoes
- Recipe Submitted by Babka on 09/11/2014
Category: Healthy Recipes, Tomatoes, Beef
Ingredients List
- 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.
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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
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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