Peppered Beef Tenderloin

• 2 teaspoons olive oil, divided
• 2 large red onions, cut into 1/2-inch slices
• 1 teaspoon salt, divided
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sugar
• 2 teaspoons fresh coarse ground black pepper
• 1 1/2 teaspoons dried thyme
• 4 (4 ounce) beef tenderloin steaks

1. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray; add the onions. Cook and stir over medium heat for 25-30 mutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm.
2. Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Serve with onions.

olive oil, red onions, salt, balsamic vinegar, sugar, fresh coarse ground black pepper, thyme, beef tenderloin

Taken from www.food.com/recipe/peppered-beef-tenderloin-290035 (may not work)