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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Onion Sauce
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 tablespoons 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. Saute 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. Serves 4
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BEEF TENDERLOIN STEAKS WITH CARAMELIZED ONION SAUCE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Onion Sauce
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 tablespoons 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. Saute 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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