Ingredients
  • 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
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How to Make Oven Barbecued Brisket

For a new twist on your next summer outing make this barbecued brisket. The meat becomes tender and juicy with barbeque drizzled on top - sure to be a hit at your next meal. For a new twist on your next summer outing make this barbecued brisket. The meat becomes tender and juicy with barbeque drizzled on top - sure to be a hit at your next meal.

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.

nutrition information

Per Serving: cal. (kcal) 275, Fat, total (g) 12, chol. (mg) 74, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 10, pro. (g) 26, vit. A (IU) 242.95, vit. C (mg) 4.72, Thiamin (mg) 0.09, Riboflavin (mg) 0.14, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.74, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 1.28, sodium (mg) 80, Potassium (mg) 538, calcium (mg) 50.48, iron (mg) 2.52, Fruit () 1, Lean Meat () 3.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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