Beef Tenders with Balsamic Glaze 
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This entrée is worthy of any celebration.3/4 pound beef petite shoulder tender roast
1 teaspoon Montreal steak seasoning
2 teaspoons Dierbergs olive oil
1/4 cup slivered shallot
1 clove garlic, minced
1/2 cup balsamic vinegar
1 cup sliced baby bella mushrooms Trim and discard fat and silver skin from beef. Season with steak seasoning. In medium oven-proof skillet, heat olive oil over medium-high heat. Add meat; cook until browned on all sides, about 3 to 4 minutes. Roast in 400°F. oven until internal temperature is 140°F., about 20 to 25 minutes. Cover and let stand 10 minutes before slicing into 1/2-inch medallions. While meat is roasting, place vinegar in 2-cup glass measure; microwave (high) for 5 minutes or until reduced to 1/4 cup. Cool to room temperature. In same skillet over medium-high heat, cook mushrooms, shallot, and garlic stirring often until mushrooms are tender, about 3 to 4 minutes. Place medallions and mushrooms on serving plates; drizzle with balsamic glaze.
Makes 2 servings Servings: Per serving Calories: 328 Cholesterol: 99 mg
Fat: 14 g
Sodium: 421 mg
Carbohydrates: 13 g
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