makes: 2 servings (3 ounces cooked meat and 1⁄3 cup balsamic-tomato mixture each)
start to finish: 25 minutes
Ingredients :
start to finish: 25 minutes
Ingredients :
- ½ cup balsamic vinegar
- 1⁄3 cup coarsely chopped, seeded tomato
- 2 teaspoons olive oil
- 2 4-ounce beef tenderloin steaks, cut ¾ inch thick
- 1 teaspoon snipped fresh thyme
- 1⁄3 cup coarsely chopped, seeded tomato
- 2 teaspoons olive oil
- 2 4-ounce beef tenderloin steaks, cut ¾ inch thick
- 1 teaspoon snipped fresh thyme
Preparation Method :
1) In a small saucepan bring vinegar to
boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to ¼
cup. Stir tomato into hot vinegar reduction.
2) Meanwhile, trim fat from steaks. Sprinkle steaks with a pinch each of salt and black 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°F) to medium (160°F).
3) To serve, spoon tomato and vinegar reduction over steaks. Sprinkle with thyme.
2) Meanwhile, trim fat from steaks. Sprinkle steaks with a pinch each of salt and black 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°F) to medium (160°F).
3) To serve, spoon tomato and vinegar reduction over steaks. Sprinkle with thyme.
0 التعليقات :
Post a Comment