Serves 2
45 min
French Onion Beef Tenderloin for Two
Recipe GLPR16e00ef4430eaa
An elegant two-person entrée featuring seared beef tenderloin steaks topped with a rich French onion sauce and melted Swiss cheese on toasted bread. Caramelized sweet onions are layered with sherry and beef broth to create a silky, savory sauce reminiscent of classic French onion soup.
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Ingredients
8 ounces beef tenderloin (filet mignon), 1 to 1½ inches thick, trimmed and cut into 2 steaks
¼ teaspoon minced dried onion
¼ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
3 teaspoons canola oil, divided
1 large sweet onion, thinly sliced
2½ tablespoons dry sherry
1½ teaspoons all-purpose flour
½ cup reduced-sodium beef broth
1 teaspoon chopped fresh thyme
2 slices whole-grain baguette (½ inch thick), toasted
¼ cup shredded Swiss cheese
Directions
Pat the beef tenderloin steaks dry with paper towels. In a small bowl, combine the minced dried onion, ⅛ teaspoon of salt, and black pepper. Season both steaks evenly on all sides with this mixture.
Heat 1½ teaspoons of canola oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet and sear for 4 to 5 minutes per side, until an internal temperature of 145°F is reached for medium-rare. Transfer the steaks to a warm plate and set aside.
In the same skillet, add the remaining 1½ teaspoons of canola oil over medium heat. Add the sliced sweet onion and cook, stirring frequently, for 12 to 15 minutes until the onions are deeply caramelized and golden brown.
Sprinkle the flour over the caramelized onions and stir well to coat. Cook for 1 minute to lightly toast the flour.
Pour the dry sherry into the skillet, scraping up any browned bits from the bottom. Let the sherry simmer for 1 to 2 minutes.
Add the beef broth and fresh thyme to the skillet. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. Season the sauce with the remaining ⅛ teaspoon of salt.
Divide the toasted baguette slices between two plates or a single shallow oven-safe dish. Place one beef tenderloin steak on each bread slice. Spoon the caramelized onion sauce over the steaks.
Top each steak with 2 tablespoons of shredded Swiss cheese. Place under a preheated broiler for 1 to 2 minutes, just until the cheese melts and becomes lightly golden. Serve immediately.
