Ingredients:
- 1 small beef tenderloin roast (1 pound – 16 ounces)
- 1 cup beef broth
- 1/3 cup red wine balsamic vinegar (Italian is best)
- ¼ brown sugar
- 1 lb fresh salad greens
- 2 cups diced tomatoes
Directions:
Slice the beef tenderloin into ½ inch to 1 inch strips. In large pan or skillet, heat the beef broth, vinegar and brown sugar over medium heat. Add the beef tenderloin to the pan and cook each side until done, about 3 or 4 minutes. Remove the beef tenderloin from the heat. Place fresh salad greens on a dish, add the beef tenderloin, and top the beef tenderloin with diced tomatoes and the remaining sauce.
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