Ingredients: 1 cup boiling water 1 MAGGIR Beef Bouillon Cubes 1/4 cup balsamic vinegar 2 tablespoons light brown sugar 1 teaspoon olive oil 12 ounces beef tenderloin, fat trimmed, cut into 4 pieces 8 cups baby salad greens 1 cup cherry tomatoes, cut in half
Directions:1.Combine water and bouillon in small bowl; stir to dissolve. Stir in vinegar and sugar. 2.Heat oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef. 3.Add sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad. |