Grilled tenderloin steaks with bell pepper salsa

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Balsamic vinegar
2 tablespoons Molasses
1 teaspoon Dried thyme
1 pounds Beef tenderloin steaks
⅓ cup Balsamic vinegar
2 tablespoons Molasses
1 teaspoon Dried thyme
3 larges Shallots; chopped
1 large Red bell pepper; chopped
1 large Yellow bell pepper; chopped

Directions

MARINADE

BELL PEPPER SALSA

Combine marinade ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator for 30 minutes.

To prepare salsa, combine balsamic vinegar, molasses, and dried thyme in a large skillet over medium heat and bring to a boil. Cook until slightly reduced, about 2½ minutes. Add shallots and bell peppers and cook until vegetables are tender.

Broil marinated tenderloin steaks for 8 minutes or until done. Serve topped with warm bell pepper salsa.

Per serving: 408 Calories; 26g Fat (57% calories from fat); 21g Protein; 24g Carbohydrate; 80mg Cholesterol; 66mg Sodium Recipe by: Cooking Light, January/February 1998 (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@...> on Feb 15, 1998

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