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Beef Tenderloin with Balsamic Tomatoes


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  • 1/2 cup 1/2 cup balsamic vinegar
  • 1/3 cup 1/3 cup coarsely chopped, seeded tomato
  • 2 teaspoons 2 teaspoons olive oil
  • 2 2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
  • 1 teaspoon 1 teaspoon snipped fresh thyme


Servings 1
Adapted from


Step 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.

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.


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