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Beef Tenderloin with Balsamic Tomatoes

Beef Tenderloin with Balsamic Tomatoes

This simple entree boasts only 4 ingredients (not including salt, pepper and oil) and takes less than 30 minutes from start to finish!


2 servings

Prep Time

25 minutes

Total Time

25 minutes


  • 1/2cup balsamic vinegar
  • 1/3cup coarsely chopped, seeded tomato
  • 2beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
  • 1/8teaspoon salt
  • 1/8teaspoon ground black pepper
  • 2teaspoons olive oil
  • 1teaspoon snipped fresh thyme


  1. Bring vinegar to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/4 cup. Stir in tomato.
  2. Meanwhile, trim fat from steaks. Sprinkle steaks with salt and pepper. Heat oil in a large skillet over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145°F) to medium (160°F).
  3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.

Nutrition Facts

Per serving (recipe makes 2 servings)

Calories 275kcal
Carbohydrate Total 12g
Total Sugars 10g
Fiber 0g
Total Fat 12g
Saturated Fat 3g
Cholesterol 76mg
Sodium 80mg
Protein 26g
Potassium 538mg

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