We decided to grill the steaks but still used the same seasonings. Onions were a really nice touch. There wasn't much "sauce" though; next time I think we'll add a little more red wine vinegar.
Tenderloin Steaks with Red Onion Marmalade
Serve this company-worthy entrée with garlic mashed potatoes and sautéed green beans, and pour a bottle of cabernet sauvignon.
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- Calories: 289
- Calories from fat: 36%
- Fat: 11.4g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.4g
- Protein: 32.5g
- Carbohydrate: 12.6g
- Fiber: 0.8g
- Cholesterol: 95mg
- Iron: 4.7mg
- Sodium: 369mg
- Calcium: 25mg
- Cooking spray
- 1 large red onion, sliced and separated into rings (about 2 cups)
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt, divided
- 1 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- 1. Preheat broiler.
- 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
- 3. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.
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