Beef Tenderloin in Balsamic Reduction
Posted by
admin 19 November, 2008
(1) Comment
What you need
1⁄4 teaspoon low-calorie or calorie-free seasoning (e.g., Mrs. Dash)
1⁄2 pound beef tenderloin, cut to 1- to 1 1⁄2-inch thickness (use USDA Choice)
1 tablespoon extra-virgin olive oil
1⁄3 cup balsamic vinegar
Directions
Bring a heavy skillet (cast iron is best) up to medium or medium high heat. While the pan is preheating, rub the seasoning into the meat thoroughly on both sides, using more or less depending on your particular taste. Pour oil into the pan. Place tenderloin into the pan. Cover with a splatter guard. Cook until the meat is brown one third of the way up the side of the cut. Turn and cook until desired doneness is reached. Use an instant-read meat thermometer to measure doneness. Tenderloin is best served rare to medium. Remove steaks to a serving platter. Turn the heat up to medium high, and pour 2 tablespoons of water in the skillet. Immediately follow with balsamic vinegar. Stir the mixture around, thoroughly working in all the pan drippings. Once the mixture has reduced its volume by half, pour it over the meat. Serve.
Makes 2 servings and takes less than 15 minutes to prepare
210 calories (22g protein, 5g carbs, 11g fat)
Categories : Healthy Recipe
