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Thread: Beef Tenderloin with Sweet Onions

  1. #1

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    Balsamic vinegar and slow cooking gives these onions sweetness. If you can't afford a really pricy balsamic, buy the less expensive and pour the whole bottle in a saucepan, bring to a boil, reduce heat to simmer and reduce the vinegar by half its volume. Cool, and pour back in the bottle. This will at least give you a better flavor.

    1/4 to 1/2 c FF reduced sodium chicken broth
    2 large onions, thinly sliced
    4 cloves garlic, finely chopped
    1/4 c balsamic vinegar
    1/2 tsp salt
    1/4 tsp ground pepper
    4 beef tenderloin steaks, about 1" thick

    Heat 1/4 cup broth to boiling in 1 quart saucepan. Stir in onions and garlic; reduce heat to medium. Cover and cook about 15 minutes, stirring occasionally, until onions are very soft and brown, adding up to 1/4 cup more broth as needed to prevent onions from sticking. Stir in vinegar. Cook uncovered over medium high heat about 2 minutes until liquid is absorbed; remove from heat.

    Spray 10" nonstick skillet with cooking spray; heat over medium high heat. Sprinkle salt and pepper on beef. Cook beef in skillet about 8 minutes for medium doneness, turning once.

    I grill the steaks instead of cooking them in a skillet when I can.

    Serve with 1/4 of the onions over each steak and lots of zero point veggies.

    180 cal; 7g fat; 370mg sodium; 1g fiber
    Makes 4 servings,4 points per serving.
    Barbara
    ~~~~~~~~
    http://www.flickr.com/photos/cybergranny49/sets/
    original starting weight 270
    returned to WW Oct. 12, 2005
    241.4/142/155
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2
    Join Date
    May 2001
    Location
    Roseville, California
    Replies
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    Thanks Barbara for suggesting I take a look at this recipe. I think I'll try it this week, as I love balsamic vinegar!
    Donna
    SW 310
    GOAL 12/4/07
    Proud to a Vegan WW.
    "Eat food. Not too much. Mostly plants." Michael Pollan
    "Well, it seems to be working for me." Dr Michael Culmer
    "Nuts are in hard shells for reasons." Dr John McDougall
    "The salad IS the main course." Dr Joel Fuhrman

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