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
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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