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Peppered Beef Tenderloin Recipe

Peppered Beef Tenderloin Recipe photo by Taste of Home

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“I found this recipe just about the time I was getting brave about using herbs and rubs to flavor meats,” recalls Karin Woodbury of Ocala, Florida. “My family loved the taste and it's been a favorite ever since.”

This recipe is:

Healthy

Diabetic Friendly

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Peppered Beef Tenderloin Recipe

Prep: 10 min. Cook: 35 min.

Yield: 4 Servings

10 35 45

Ingredients

2 teaspoons olive oil, divided
2 large red onions, cut into 1/2-inch slices
1 teaspoon salt, divided
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
2 teaspoons coarsely ground pepper
1-1/2 teaspoons dried thyme
4 beef tenderloin steaks (4 ounces each)

Directions

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray; add onions. Cook and stir over medium heat for 25-30 minutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm.
Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet, cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with onions. Yield: 4 servings.

Originally published as Peppered Beef Tenderloin in Light & Tasty February/March 2008, p26

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Peppered Beef Tenderloin

Peppered Beef Tenderloin

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(1-1) of 1 reviews

Reviewed on Apr. 16, 2012 by jmkasprak

I had ground thyme instead of dried leaves, and it turned out great. The thyme and pepper was a complement to the steaks, and we just loved the caramelized onions. I don't like balsamic-based salad dressings, but I loved it on these onions.