- 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)
- 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 thermometer should read 145°; medium, 160°; well-done, 170°). Serve with onions. Yield: 4 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Peppered Beef Tenderloin Steaks
"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."