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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Balsamic Beef Tenderloin

Date Added: December 08, 2009


1 1/2 Pounds Beef Tenderloin trimmed and cut into 4 portions
1 Unit Pepper To Taste
2 Tablespoons Olive Oil (divided)
1 Teaspoon Garlic
3/4 Cup Balsamic Vinegar (optional)
8 Ounces Mushrooms
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1. Season entire surface of tenderloin with salt and pepper.

2. Heat oil and garlic in oven-proof skillet or flame-proof shallow roasting pan over medium-high heat.

3. Add meat, turning to brown all sides. Place in a 425 degree oven for 15 to 20 minutes or until internal temperatures reaches 145 degrees for medium-rare.

4. Remove from oven. Place meat on cutting board and cover with foil.

5. Place pan over high heat; add vinegar and stir to remove browned bits from pan.

6. Cook for 4 to 5 minutes or until reduced by half.

7. Add mushrooms; cook for 2 minutes or until mushrooms are tender.

8. Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.

9. NOTES : Start with melt-in-your-mouth medallions of beef tenderloin.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Garlic, Beef, Vinegar, Olive Oil allergies.
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