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Ingredients
- 1 1/2 lb Beef Tenderloin Salt And Pepper, To Taste
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Minced Fresh Garlic
- 3/4 c. Balsamic Vinegar
- 8 ounce Sliced Mushrooms
Directions
- Season entire surface of tenderloin with salt and pepper. Heat oil and garlic in oven-proof skillet or possibly flame-proof shallow roasting pan over medium-high heat. Add in meat, turning to brown all sides. Place in a 425 degree oven for 15 to 20 min or possibly till internal temperatures reaches 145 degrees for medium-rare. Remove from oven. Place meat on cutting board and cover with foil. Place pan over high heat; add in vinegar and stir to remove browned bits from pan. Cook for 4 to 5 min or possibly till reduced by half.
- Add in mushrooms; cook for 2 min or possibly till mushrooms are tender.
- Cut meat into 1/2-inch thick slices. Spoon mushrooms and sauce over each serving.
- NOTES : Start with heat-in-your-mouth medallions of beef tenderloin. Then pair them with the sweet, yet robust flavor of this classic, dark Italian vinegar, fresh mushrooms, and of course, garlic! It's wonderful!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 61 | 53% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 10.15g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.06g | 5% |
| Protein 1.97g | 3% |
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