Beef Tenderloin Steaks with Caramelized Onions

http://teriskitchen.com/beef-recipes/beef-tenderloin-steaks-with-caramelized-onions.html

Serves 4

Beef tenderloin steak, sometimes called filet mignon depending on the cut and the store from which it is purchased, always makes a special presentation. This is a quick, easy and delicious main dish for entertaining or any occasion.

Ingredients

Caramelized Onions

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups coarsely chopped onions
• 1/2 teaspoon granulated sugar
• Salt and pepper to taste
• 1/2 cup water or low-sodium beef broth

Steaks

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 beef tenderloin steaks, about 6 ounces each
• Additional salt and pepper
• 1 cup dry red wine
• 1/2 teaspoon dried thyme
• Additional butter to thicken 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. Cook 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 steaks, heat a large skillet over high heat. Add the 1 tablespoon oil and 1 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 and onions. 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.

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