Beef Tenderloin with Balsamic Tomatoes

{What's Cookin' Good Lookin'}

Beef Tenderloin with Balsamic Tomatoes

{Recipe from Better Homes & Gardens}

• 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 (optional)

Directions

1. In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.

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. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).

3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.