Okay, it’s the eve of New Year’s Eve. Time to start figuring out the menu for the celebration. Maybe you don’t have a party to go out to or to host. Maybe you are just going to have an intimate dinner for two at home. It’s perfectly acceptable to have a laid back New Year’s celebration occasionally. We enjoy having intimate dinners, just the two of us, often, so naturally, we have the perfect suggestion for the entree!
For special occasions, I am partial to a superb cut of lean beef. Beef tenderloin is my favorite one. (That’s pretty obvious, judging by how often I post beef tenderloin recipes for special occasions! Check out the French Onion Beef Tenderloin, Balsamic Roasted Beef, and the Beef Tenderloin with Horseradish Sauce recipes, too!) Also called filet mignon, beef terderloin is a high quality cut of beef, from the loin of the animal. It does not contain any carbohydrates, it is a significant source of B vitamins, and a good source of several different minerals. The nutritional downside is its saturated fat level. Which is why we reserve beef tenderloin for special occasions, like ringing in a brand New Year!
Beef Tenderloin with Balsamic Tomatoes
Beef Tenderloin with Balsamic Tomatoes (adapted from midwestliving.com)
Serves 2 Time required: 25 minutes
Ingredients:
- 1/2 cup balsamic vinegar
- 1/3 cup coarsely chopped, seeded tomatoes
- 2 teaspoons olive oil
- 2 beef tenderloin steaks, 3/4 inch thick (about 8 ounces)
- 1 teaspoon snipped fresh thyme
Directions:
In a small saucepan bring the vinegar to boiling. Reduce the heat and simmer it, uncovered, for 5 minutes or until it is reduced to 1/4 cup.
Reduce the vinegar.
Stir the tomatoes into the hot vinegar reduction.
Add the chopped tomatoes to the balsamic vinegar reduction.
Meanwhile, trim any fat from the steaks. Sprinkle them with salt and pepper.
Season the steaks with salt & pepper.
In a large skillet, heat the oil over medium-high heat. Add the steaks and reduce the heat to medium. Cook the steaks to the desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145º F) to medium (160º F).
Sear the beef in a hot pan and cook to the desired doneness.
To serve, spoon the vinegar reduction over steaks, then sprinkle them with the thyme.
Spoon the tomatoes in the balsamic reduction and the fresh thyme over the steaks to serve.
Happy New Year! ~Linda
Beef Tenderloin with Balsamic Tomatoes (adapted from midwestliving.com)
Serves 2 Time required: 25 minutes
Ingredients:
- 1/2 cup balsamic vinegar
- 1/3 cup coarsely chopped, seeded tomatoes
- 2 teaspoons olive oil
- 2 beef tenderloin steaks, 3/4 inch thick (about 8 ounces)
- 1 teaspoon snipped fresh thyme
Directions:
In a small saucepan bring the vinegar to boiling. Reduce the heat and simmer it, uncovered, for 5 minutes or until it is reduced to 1/4 cup. Stir the tomatoes into the hot vinegar reduction.
Meanwhile, trim any fat from the steaks. Sprinkle them with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the steaks and reduce the heat to medium. Cook the steaks to the desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145º F) to medium (160º F).
To serve, spoon the vinegar reduction over steaks, then sprinkle them with the thyme.