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Title: Grilled Tenderloin Steaks with Bell Pepper Salsa Categories: Beef entree Yield: 4 Servings ----------------------------------MARINADE---------------------------------- 1/3 c Balsamic vinegar 2 tb Molasses 1 ts Dried thyme 1 lb Beef tenderloin steaks -----------------------------BELL PEPPER SALSA----------------------------- 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 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" 1998 |