4 servings (serving size: 1 steak and 1 tablespoon sauce)
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
How to Make It
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.