Public men must expect public criticism, and as the public cannot be regarded as infallible, public men may expect to be criticized in a way which is neither fair nor pleasant. To all honest and just remarks we are bound to give due measure of heed, but to the bitter verdict of prejudice, the frivolous faultfinding of men of fashion, the stupid utterances of the ignorant, and the fierce denunciations of opponents, we may very safely turn a deaf ear.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Beef, Vegetables	4	Servings

INGREDIENTS

1/3	c	Red Wine Vinegar
3	tb	Honey
1/2	ts	Dried Thyme; crushed
1	lg	Red Onion; thinly sliced separated, rings
1	lb	Beef Top Loin; cut 1-inch thick
1/2	ts	Cracked Black Pepper
2	tb	Parsley; snipped

INSTRUCTIONS

In a medium nonreactive mixing bowl, stir together red wine vinegar, honey
and thyme. Add onion slices to the vinegar mixture. Let stand while
preparing meat, stirring occasionally. Meanwhile, trim fat from the meat;
cut into serving-sized pieces. Sprinkle both sides of steak with cracked
pepper, pressing pepper onto the surface of the meat. In a large nonstick
skillet over medium-high heat, cook steaks for 10 minutes, turning once.
Remove steaks to a plate, reserving drippings in skillet. Add the onion
mixture to the drippings in the skillet. Cook over medium heat for 3 to 4
minutes or until onions are just crisp-tender, stirring occasionally.
Return steaks and any meat juices that accumulated on the plate to the
skillet. Reduce heat to medium-low. Cook, uncovered, 3 to 4 minutes or
until steak is desired doneness and liquid is slightly reduced,
occasionally spooning the cooking liquid over the steaks. To serve,
transfer steaks to serving plates. Stir snipped parsley into onion mixture.
Spoon the onion mixture over the steaks.
Per serving: 273 calories, 10 grams fat.

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