| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Beef entree |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Balsamic vinegar |
| 2 |
T |
Molasses |
| 1 |
t |
Dried thyme |
| 1 |
lb |
Beef tenderloin steaks |
| 1/3 |
c |
Balsamic vinegar |
| 2 |
T |
Molasses |
| 1 |
t |
Dried thyme |
| 3 |
|
Shallots, chopped |
| 1 |
|
Red bell pepper, chopped |
| 1 |
|
Yellow bell pepper, chopped |
INSTRUCTIONS
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" <jmca@nwu.edu> on Feb 15, 1998
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