| 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" <jmca@nwu.edu> on Feb 15,
1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”