Meal Type:

Total Time: 0 min.

Cook Method: Stove

Cuisine: Cuban

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: December 27, 2020

This is a very simple and easy receipe. The receipe will be liked by Childrens of all ages, young & Teenagers. Take a non stick skillet warm it and add one tablespoon of liver oil under a medium heat. To the same ass onions and one-half teaspoon of salt for taste. Cover the Skillter and cook by stirring its occasionally until the onions become soft and very tender, say for about 20minutes exactly. Now stir in the balsamic vinegar and sugar and reduce the head and keep the mixture warm aside. Take a small bowl and mix the thyme and pepper together with the remaining teaspoon of salt. Rub the mixture evenly over the four steak portions and heat the left out tablespoon of olive oil over medium or high heat. Let the steaks become well browned say about 5minutes perside in a medium rare steak. Now spicy beef Tenderloin is ready to serve.

1. In a large non-stick skillet, warm one tablespoon of the olive oil over medium heat.

2. Add the onions and one-half teaspoon of the salt.

3. Cover the skillet and cook, stirring occasionally, until the onions are soft and very tender, about 20 minutes.

4. Stir in the balsamic vinegar and sugar. Reduce the heat and keep the mixture warm.

5. In a small bowl, mix the thyme and pepper together with the remaining teaspoon of salt.

6. Rub the mixture evenly over the four steak portions.

7. In a heavy skillet, heat the remaining tablespoon of olive oil over medium-high heat.

8. Sear the steaks until well browned, about 5 minutes per side for a medium-rare steak.

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Dietary Notes:

This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.

Food Allergy Information: