SAUTÉED BEEF TENDERLOINS WITH CARAMELIZED ONION SAUCE

To caramelize the onions, heat a medium skillet over medium-high. Add the 1 tablespoon each of oil and butter. Add the onions, sugar, salt and pepper. Sauté until very soft and nicely browned, about 20 minutes. Remove from pan. Return the pan to a hot burner. Add the water or broth and bring to a boil, scraping up the brown bits from the bottom. Remove from heat and save for later.

To make the tenderloins, heat a large skillet over high heat. Add the 1 tablespoon oil and 2 tablespoon butter. Sprinkle the tenderloins on both sides with salt and pepper to taste. Add to the hot pan. Sauté until desired doneness, about 3 minutes per side for rare. Remove the meat from the pan. Add the wine and reserved broth from onion pan. Reduce for 2 or 3 minutes, scraping the bottom of pan as it boils. Add the thyme and onions. Return the meat to the pan with any juices that accumulated on the plate. Stir in about 1 tablespoons butter just until melted. Serve immediately, spooning some sauce and onions over each serving.