Ingredients: 1 cup boiling water 1 teaspoon beef base or bouillon granules 1/4 cup balsamic vinegar 2 tablespoons packed 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

Recipe Info Category: Salads Rating: 2 Contributor: Anastasia Schneider

Combine water and beef base in small bowl; stir to dissolve. 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.