Balsamic Pan-Seared Steaks

Oxmoor House
Prep: 2 minutes; Cook: 11 minutes.
4 servings (serving size: 1 steak and 1 tablespoon sauce)


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4 (4-ounce) lean boneless beef tenderloin steaks (1 inch thick)
1 teaspoon garlic-pepper seasoning
1/4 teaspoon salt
1 teaspoon olive oil
1/2 cup balsamic vinegar
1/3 cup beef broth


Sprinkle both sides of steaks with garlic-pepper seasoning and salt. Heat oil in a large nonstick skillet over medium-high heat. Add steaks, and cook 3 minutes on each side or until done. Remove steaks from pan; keep warm.

Combine vinegar and broth in pan. Bring to a boil; reduce heat to medium-high, and cook 5 minutes or until sauce is reduced to a 1/4 cup, stirring occasionally. Spoon sauce over steaks.

Created date

April 2008

Nutritional Information

Calories 213
Caloriesfromfat 41 %
Fat 9.8 g
Satfat 3.3 g
Monofat 4 g
Polyfat 0.4 g
Protein 24.5 g
Carbohydrate 5.1 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 3.3 mg
Sodium 367 mg
Calcium 16 mg