Beef Tenderloin With Bertolli Balsamic Vinegar Of Modena

Ingredients

• 4 beef tenderloin steaks (about 4 oz. ea.)
• 1 Tbsp. all-purpose flour
• Salt and ground black pepper
• 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
• 4 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP

Directions

1. Lightly coat beef with flour. Season beef, if desired, with salt and black pepper. Heat Bertolli Extra Light Olive Oil in large skillet over medium-high heat and cook beef, turning once, 8 minutes or until desired doneness. Remove beef from pan to serving platter.
2. Reduce heat to low and add Bertolli Balsamic Vinegar of Modena and cook 1 minute. Pour vinegar over steaks and serve.