Beef Tenderloin with Balsamic Tomatoes

Concentrate the flavor of balsamic vinegar by cooking it in a saucepan until it reduces by half. This sauce is stellar over steak, chicken or a platter of fresh tomatoes.

Recipe from Midwest Living
Ingredients
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  • 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.

nutrition information

Per Serving: cal. (kcal) 275, Fat, total (g) 12, chol. (mg) 74, sat. fat (g) 3, carb. (g) 12, Monounsaturated 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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