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Spicy Beef Tenderloin


1 lb. Beef Tenderloin, trimmed and cut into 4 portions
2 tablespoon Olive Oil (divided)
4 large Vidalia Onions, halved, then sliced large
1 1/2 tsp. Salt (divided)
2 tablespoon Balsamic Vinegar
1 tsp. Granulated Sugar
1 1/2 tsp. dried Thyme
2 tsp. Black Pepper, coarsely ground

Serves 4

In a large non-stick skillet, warm one tablespoon of the olive oil over medium heat. Add the onions and one-half teaspoon of the salt. Cover the skillet and cook, stirring occasionally, until the onions are soft and very tender, about 20 minutes. Stir in the balsamic vinegar and sugar. Reduce the heat and keep the mixture warm.

In a small bowl, mix the thyme and pepper together with the remaining teaspoon of salt. Rub the mixture evenly over the four steak portions.

In a heavy skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the steaks until well browned, about 5 minutes per side for a medium-rare steak. Serve warm with the onions as a topping.




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