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Spicy Beef Tenderloin
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Rating: 5/5 (1 vote cast)

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

Amount Per Serving
Calories 370
% Daily Value**
Total Fat 16g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 90mg
Sodium 961mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars 14g
Protein 34g
Vitamin A  1%Vitamin C  21%
Calcium  8%Iron  15%
Potassium  21%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spicy Beef Tenderloin

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 Pound Beef Tenderloin trimmed and cut into 4 portions
2 Tablespoons Olive Oil (divided)
4 Vidalia Onions halved, then sliced large
1 1/2 Teaspoons Salt (divided)
2 Tablespoons Balsamic Vinegar (optional)
1 Teaspoon Sugar
1 1/2 Teaspoons Dried Thyme Leaves ; crushed
2 Teaspoons Pepper coarsely ground
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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:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Beef, Vinegar, Onion, Olive Oil allergies.
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