Note that what you gain in tenderness, you lose a bit in flavor -- the lack of marbling, fat, and bone diminishes the beefy taste of these cuts. That's why tenderloin steaks are often served with sauces, toppings, or pan juices. Steak houses also often serve beef tenderloin steaks wrapped in bacon to keep them moist while cooking and add meaty flavor.
Makes: 2 servings
Serving Size: 3 ounces cooked meat and 1/3 cup balsamic sauce
Start to Finish: 25 mins
1/2 cup balsamic vinegar
1/3 cup coarsely chopped, seeded tomato
2 teaspoons olive oil
2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
1 teaspoon snipped fresh thyme
2. Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium.
3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.
Nutrition Facts (Beef Tenderloin with Balsamic Tomatoes)