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beef tenderloin with balsamic tomatoes recipe

Written on Wednesday, October 5, 2016 | 3:09:00 PM



makes: 2 servings (3 ounces cooked meat and 1⁄3 cup balsamic-tomato mixture each)

start to finish: 25 minutes

Ingredients : 
- ½ cup balsamic vinegar
- 1⁄3 cup coarsely chopped, seeded tomato
- 2 teaspoons olive oil
- 2 4-ounce beef tenderloin steaks, cut ¾ inch thick
- 1 teaspoon snipped fresh thyme

Preparation Method :
1) In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to ¼ cup. Stir tomato into hot vinegar reduction.

2) Meanwhile, trim fat from steaks. Sprinkle steaks with a pinch each of salt and black 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°F) to medium (160°F).

3) To serve, spoon tomato and vinegar reduction over steaks. Sprinkle with thyme.




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