| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Beef entree | 4 | Servings |
INGREDIENTS
| 1/3 | c | Balsamic vinegar |
| 2 | tb | Molasses |
| 1 | ts | Dried thyme |
| 1 | lb | Beef tenderloin steaks |
| 1/3 | c | Balsamic vinegar |
| 2 | tb | Molasses |
| 1 | ts | Dried thyme |
| 3 | lg | Shallots; chopped |
| 1 | lg | Red bell pepper; chopped |
| 1 | lg | Yellow bell pepper; chopped |
INSTRUCTIONS
MARINADE BELL PEPPER SALSA Combine marinade ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator for 30 minutes. To prepare salsa, combine balsamic vinegar, molasses, and dried thyme in a large skillet over medium heat and bring to a boil. Cook until slightly reduced, about 2 1/2 minutes. Add shallots and bell peppers and cook until vegetables are tender. Broil marinated tenderloin steaks for 8 minutes or until done. Serve topped with warm bell pepper salsa. Per serving: 408 Calories; 26g Fat (57% calories from fat); 21g Protein; 24g Carbohydrate; 80mg Cholesterol; 66mg Sodium Recipe by: Cooking Light, January/February 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <[email protected]> on Feb 15, 1998
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