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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.”
  • 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)


  • Heat 1 teaspoon oil in a large nonstick skillet; 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 135°; medium, 140°; medium-well, 145°). Serve with onions.
Nutrition 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.
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  • jmkasprak
    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.

  • pam4290
    Jul 21, 2008

    No comment left

  • designsbybriana2
    Mar 1, 2008

    No comment left