1 cup boiling water
1 teaspoon beef base or bouillon granules
1/4 cup balsamic vinegar
2 tablespoons packed light brown sugar
1 teaspoon olive oil
12 ounces beef tenderloin, fat trimmed, cut into 4 pieces
8 cups baby salad greens
1 cup cherry tomatoes, cut in half
Combine water and beef base in small bowl;
stir to dissolve. Stir in vinegar and sugar.
Heat oil in large skillet over medium-high
heat. Add beef; cook on each side for 3 to 5 minutes or until
desired doneness. Remove from skillet. Slice beef into strips.
Divide baby greens and tomatoes among plates; top with beef.
Add sauce mixture to skillet; stir to
loosen brown bits from bottom of skillet. Cook over medium-high
heat, without stirring, for 5 minutes or until reduced by half.
Pour over salad.
Makes 4 servings.
Recipe and photograph provided courtesy
of National Beef Council.
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