Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/2cup1/2 cup balsamic vinegar
- 1/3cup1/3 cup coarsely chopped, seeded tomato
- 2teaspoons2 teaspoons olive oil
- 22 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
- 1teaspoon1 teaspoon snipped fresh thyme
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Directions
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.
You'll also love
- Sausage balls with Hash Browns 0/5 (0 Votes)
- Roast Duck with Apple Raisin... 4.8/5 (4 Votes)
- Ozark Mountain Berry Pie 0/5 (0 Votes)
- Creamy spaghetti squash with fresh... 0/5 (0 Votes)
- Irish Root Vegetable and Squash... 0/5 (0 Votes)
- Wegman's Beef Burgundy 0/5 (0 Votes)
- Tomato Basil Chicken Stew 0/5 (0 Votes)
- Sous Vide Chile-Tomato Infused... 0/5 (0 Votes)
Review this recipe