Nutritional Info

Nutrition Facts

Serving Size 1 (172g)

Calories 315
Calories from Fat 141 (45%)
Amount Per Serving %DIV
Total Fat 15.7g 24%
Saturated Fat 8.5g 43%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 88.9mg 30%
Sodium 263.2mg 11%
Potassium 448.9mg 10%
Total Carbohydrate 6.2g 2%
Dietary Fiber 1.2g 5%
Sugars 0.8g
Protein 31.1g 62%

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Recipe Description
Balsamic vinegar and wine make a savory combination for grilled beef tenderloin.  The tangy sauce blends beautifully with the flavor from the grill.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
6   fresh rosemary sprigs
3 Tablespoon(T)  fresh parsley, finely chopped
6   beef tenderloin fillets, 6 ounces each
2 Tablespoon(T)  balsamic vinegar
1/2 Cup(c)  beef broth
1/2 Cup(c)  dry marsala wine
1/2 Cup(c)  dry white wine
1 Pinch(pn)  salt, to taste
1   medium yellow onion, sliced thin
4 Tablespoon(T)  butter
1/4 Cup(c)  extra virgin olive oil, plus extra for the fillets
1 Pinch(pn)  pepper, to taste


Heat the oil and butter in a large saute pan over medium heat.  Add the sliced onion and a pinch of salt and pepper.  Cook for 10 minutes, or until the onion is softened and browned.  Add both wines, the broth, and vinegar and bring to a boil.  Reduce the heat and simmer for 10 to 15 minutes, until the sauce is reduced by half.  Rub the fillets with oil and season with salt and pepper.  Preheat the grill to 350° F.  Grill the fillets to the desired doneness.  Strain the onion from the sauce and arrange on a platter.  Top with the sauce and the steaks.  Garnish with the parsley and sprigs of rosemary.

Additional notes

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