spicy beef tenderloin

Categories
None
Yield
4 servings
MeasureIngredient
1 pounds Beef Tenderloin; trimmed and cut into 4 portions
2 tablespoons Olive Oil; (divided)
4 larges Vidalia Onions; halved, then sliced large
1½ teaspoon Salt; (divided)
2 tablespoons Balsamic Vinegar
1 teaspoon Granulated Sugar
1½ teaspoon Dried Thyme
2 teaspoons Black Pepper; coarsely ground

If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are nearly halfway through 31 days of Recipe-a-Day~Light.

Today, we're going to celebrate two weeks of eating better with a steak.

That's right, a bit of spicy beef tenderloin that you'll need to trim to remove any excess fat, but a steak all the same. Each serving contains about 270 calories with 10 grams of fat, of which 3½ grams is saturated fat.

In a large non-stick skillet, warm one tablespoon of the olive oil over medium heat. Add the onions and one-half teaspoon of the salt. Cover the skillet and cook, stirring occasionally, until the onions are soft and very tender, about 20 minutes. Stir in the balsamic vinegar and sugar. Reduce the heat and keep the mixture warm.

In a small bowl, mix the thyme and pepper together with the remaining teaspoon of salt. Rub the mixture evenly over the four steak portions.

In a heavy skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the steaks until well browned, about 5 minutes per side for a medium-rare steak. Serve warm with the onions as a topping.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 13, 1999, converted by MM_Buster v2.0l.

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