Recipe - Grilled Tenderloin Steaks With Bell Pepper Salsa

MARINADE
1/3 cup Balsamic vinegar
2 tablespoon Molasses
1 teaspoon Dried thyme
1 pound Beef tenderloin steaks

BELL PEPPER SALSA
1/3 cup Balsamic vinegar
2 tablespoon Molasses
1 teaspoon Dried thyme
3 lg Shallots; chopped
1 lg Red bell pepper; chopped
1 lg Yellow bell pepper; chopped

Combine marinade ingredients in a large ziptop plastic bag. Seal and
marinate in refrigerator for 30 minutes.

To prepare salsa, combine balsamic vinegar, molasses, and dried thyme in a
large skillet over medium heat and bring to a boil. Cook until slightly
reduced, about 2 One half minutes. Add shallots and bell peppers and cook until
vegetables are tender.

Broil marinated tenderloin steaks for 8 minutes or until done. Serve topped
with warm bell pepper salsa.
Per serving: 408 Calories; 26g Fat (57% calories from fat); 21g Protein;
24g Carbohydrate; 80mg Cholesterol; 66mg Sodium

Recipe by: Cooking Light, January/February 1998 (modified)

Posted to EATLF Digest by "Joanne M. McAndrews" jmca@nwu.edu on Feb 15,
1998