1 cup boiling water
1 cup beef base (Prepared according to directions)
1/4 cup balsamic vinegar
2 Tbsp light brown sugar
1 tsp olive oil
12 oz beef tenderloin, fat trimmed, cut into 4 pieces
8 cup baby salad greens
1 cup cherry tomatoes, cut in half
Prepare beef base according to package. Stir in vinegar and sugar.
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.
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.
Yield: 4 servings