Grilled tenderloin steaks with bell pepper salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Molasses |
| 1 | teaspoon | Dried thyme |
| 1 | pounds | Beef tenderloin steaks |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Molasses |
| 1 | teaspoon | Dried thyme |
| 3 | larges | Shallots; chopped |
| 1 | large | Red bell pepper; chopped |
| 1 | large | Yellow bell pepper; chopped |
Directions
MARINADE
BELL PEPPER SALSA
Combine marinade ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator for 30 minutes.
To prepare salsa, combine balsamic vinegar, molasses, and dried thyme in a large skillet over medium heat and bring to a boil. Cook until slightly reduced, about 2½ minutes. Add shallots and bell peppers and cook until vegetables are tender.
Broil marinated tenderloin steaks for 8 minutes or until done. Serve topped with warm bell pepper salsa.
Per serving: 408 Calories; 26g Fat (57% calories from fat); 21g Protein; 24g Carbohydrate; 80mg Cholesterol; 66mg Sodium Recipe by: Cooking Light, January/February 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Feb 15, 1998