Beef Tenderloin With Baby Green Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Ingredients:
1 cup boiling water |
1 beef bouillon cube |
1/4 cup balsamic vinegar |
2 tablespoons light brown sugar |
1 teaspoon olive oil |
12 ounces beef tenderloin, fat trimmed, cut into 4 pieces |
8 cups baby greens |
1 cup cherry tomatoes, cut in half |
Directions:
1. COMBINE water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar.
2. 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.
3. 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.
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