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Peppered Beef Tenderloin Steaks

 Peppered Beef Tenderloin Steaks
“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.”
4 ServingsPrep: 10 min. Cook: 35 min.


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Peppered Beef Tenderloin Steaks (continued)

Wine (continued)
Merlot or Syrah.