2 Servings 15 min Cook
8 Oz Beef Tenderloin
1/2 Tsp Pepper
1 Tsp Salt
1/4 Cup Balsamic Vinegar
2 Fl oz Red Wine
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat.
Place steaks in hot pan, and cook for 1 minute on each side, or until browned.
Reduce heat to medium-low, and add balsamic vinegar and red wine.
Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
