Recipe

A A A

• 2 cups chopped plum tomatoes (about 1/2 lb)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 2 tbsp balsamic vinegar
• 2 tsp bottled minced garlic
• 1 tsp extra virgin olive oil
• 1 (16 oz) can cannellini beans, rinsed and drained
• 3/4 tsp salt, divided
• 3/4 tsp cracked black pepper, divided
• 4 (4 oz) beef tenderloin steaks, trimmed (1 inch thick )
• cooking spray

• 1 Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well.
• 2 Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.
• 3 Heat a grill pan over medium-high heat. Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
• 4 Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture.