Peppered Beef Tenderloin Steaks Recipe
Peppered Beef Tenderloin Steaks Recipe photo by Taste of Home
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Peppered Beef Tenderloin Steaks Recipe

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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.”
Recommended: 32 Super Steak Recipes
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 4 servings


  • 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)

Nutritional Facts

1 each: 259 calories, 14g fat (5g saturated fat), 72mg cholesterol, 647mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.


  1. 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.
  2. 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.
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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jmkasprak User ID: 2880256 137663
Reviewed Apr. 16, 2012

"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."

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