Peppered Beef Tenderloin Steaks

Name: Peppered Beef Tenderloin Steaks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings.
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)

“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.”

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 thermometer should read 145°; medium, 160°; well-done, 170°). 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

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.