Beef Tenderloin with Caramelized Onions

Beef Tenderloin Caramelized Onions poppopcooks.com

You will find that this Beef Tenderloin recipe is easy and it will turn out great! You would pay fifty to one hundred dollars at a fancy, shmancy restaurant and your’s will be just as good, or better!

You will want to cut up the veggies before you sear the steaks because they will just take about a minute and a half per side to get sealed by the searing. After the veggies are cut up and you have sprinkled salt and pepper on both sides of the steaks put a skillet on at medium high.

Beef Tenderloin Caramelized Onions3 poppopcooks.com

 

Eyeball about a tablespoon of olive oil and let it get hot then carefully put the steaks in the pan. One and a half to two minutes a side then remove them to a plate that will catch the drippings.

Beef Tenderloin Caramelized Onions2 poppopcooks.com

 

Reduce the heat to medium and put a tablespoon of butter and the onions in the pan. Add a pinch each of salt and pepper. Stir gently and regularly with a wooden spoon scraping the bits off the bottom of the pan.

Beef Tenderloin Caramelized Onions5 poppopcooks.com

 

When the onions start to wilt and turn brown add the garlic, balsamic vinegar, the wine and some fresh rosemary if available. If not just go with about half as much dried rosemary.

Beef Tenderloin Caramelized Onions4 poppopcooks.com

 

Bring it back up to a simmer and add the steaks and the drippings turning them a few times as they finish cooking while bathing in the sauce. When you poke them with your finger, if they are real soft they are rare.  Firm is well done. Pliable but not real soft nor real firm they are medium rare. We like rare for this good cut of beef.

 

 

Serve up your fantastic Beef Tenderloin with Caramelized Onions with a lot of the sauce to dip some of your homemade bread in. Some good California Cabernet Sauvignon from Paso Robles or a good Chianti would sure bring things together real nice.

Beef Tenderloin Caramelized Onions poppopcooks.com

Print Recipe
Beef Tenderloin with Caramelized Onion BigOven - Save recipe or add to grocery list Yum
Beef Tenderloin topped with caramelized onions sautéed in a red wine and balsamic reduction.
Votes: 2
Rating: 5
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. You will want to cut up the veggies before you sear the steaks because they will just take about a minute and a half per side to get sealed by the searing. After the veggies are cut up and you have sprinkled salt and pepper on both sides of the steaks put a skillet on at medium high.
  2. Eyeball about a tablespoon of olive oil and let it get hot then carefully put the steaks in the pan. One and a half to two minutes a side then remove them to a plate that will catch the drippings.
  3. Reduce the heat to medium and put a tablespoon of butter and the onions in the pan. Add a pinch each of salt and pepper. Stir gently and regularly with a wooden spoon scraping the bits off the bottom of the pan.
  4. When the onions start to wilt and turn brown add the garlic, balsamic vinegar, the wine and some fresh rosemary if available. If not just go with about half as much dried rosemary.
  5. Bring it back up to a simmer and add the steaks and the drippings turning them a few times as they finish cooking while bathing in the sauce. When you poke them with your finger, if they are real soft they are rare. Firm is well done. Pliable but not real soft nor real firm they are medium rare. We like rare for this good cut of beef.
  6. Serve up your fantastic Beef Tenderloin with Caramelized Onions with a lot of the sauce to dip some of your homemade bread in. Some good California Cabernet Sauvignon from Paso Robles or a good Chianti would sure bring things together real nice.
    Beef Tenderloin Caramelized Onions poppopcooks.com
Recipe Notes

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Beef Tenderloin Marsala

Beef Tenderloin Marsala poppopcooks.com

Beef Tenderloin Marsala? Who’d a thunk it? I grew up in New Jersey just knowing about veal and chicken marsala. Then we did some pork tenderloin marsala and that turned out real good. Beef Tenderloin Marsala isn’t an original idea on our part. There are other recipes out there but we hope you try it this way and like it. We sure did!

Take your Beef Tenderloin steaks out of the fridge and just let them get closer to room temperature  as you get the veggies ready. Don’t season them until just before you put them in the skillet. The salt will draw out some of the moisture and tend to make the steak drier when served. Trim any excess fat and put the trimmings in a skillet that is just large enough to handle the steaks.

Get your veggies ready. Cut the Baby Bella mushrooms in half then slice up the halves. Take a large onion and cut the ends off. Then cut it half through the root end. (that was the fuzzy end) and remove the skin. Then cutting with the grain-top to bottom-cut it into strips about 1/4″ wide. Have a sprig of fresh rosemary waiting to be stripped of it’s leaves on hand. If you don’t have fresh rosemary about a tsp. of dried will work just fine. And, about two tbsp. butter. Pour yourself a glass of your favorite red wine. Even though the name of the dish says Beef Tenderloin Marsala you might want to use any red wine of your choice. Marsala is a sweet wine that originated in Sicily so you might like something drier. You, of course, might want to sample some of the wine as you cook just to make sure it’s ok. 😉

Beef Tenderloin Marsala2 poppopcooks.com

Put the skillet on at medium high. Salt, pepper and garlic powder both sides of the steaks and press the seasonings onto the meat with the flat of a knife.

Beef Tenderloin Marsala1 poppopcooks.com

When the fat trimmings start to sizzle rub them around the pan to get it coated and put the steaks in. At this heat the steaks are going to get well browned on the outside and stay very rare on the inside. When they are still quite soft to a poke with your finger remove them to a dish that will catch the drippings.

Beef Tenderloin Marsala4 poppopcooks.com

Turn the heat down to medium and add the butter and all the vegetables. Sprinkle a pinch each of salt and pepper.

Beef Tenderloin Marsala6 poppopcooks.com

Toss a few times as they cook. When the Onions get translucent add the wine. You didn’t drink it all up did you? Bring the wine to a simmer and reduce the heat to medium low.

Beef Tenderloin Marsala5 poppopcooks.comPut the steaks and the drippings back in the  pan and turn them a few times as the wine reduces a little. About 3-4 minutes. Then serve the steaks with the sauce and veggies topping them off. Garnish with little bit of dried parsley flakes, if you wanna.

Beef Tenderloin Marsala poppopcooks.com

That is sautéed spinach joining the Beef Tenderloin Marsala. More of that red wine and some garlic bread makes everything just right.

Print Recipe
Beef Tenderloin Marsala BigOven - Save recipe or add to grocery list Yum
Beef Tenderloin Steaks sautéed in red wine sauce with onions and mushrooms.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Take your Beef Tenderloin steaks out of the fridge and just let them get closer to room temperature as you get the veggies ready. Don't season them until just before you put them in the skillet. The salt will draw out some of the moisture and tend to make the steak drier when served. Trim any excess fat and put the trimmings in a skillet that is just large enough to handle the steaks.
  2. Get your veggies ready. Cut the Baby Bella mushrooms in half then slice up the halves. Take a large onion and cut the ends off. Then cut it half through the root end. (that was the fuzzy end) and remove the skin. Then cutting with the grain-top to bottom-cut it into strips about 1/4" wide. Have a sprig of fresh rosemary waiting to be stripped of it's leaves on hand. If you don't have fresh rosemary about a tsp. of dried will work just fine. And, about two tbsp. butter. Pour yourself a glass of your favorite red wine. Even though the name of the dish says Beef Tenderloin Marsala you might want to use any red wine of your choice. Marsala is a sweet wine that originated in Sicily so you might like something drier. You, of course, might want to sample some of the wine as you cook just to make sure it's ok. 😉
  3. Put the skillet on at medium high. Salt, pepper and garlic powder both sides of the steaks and press the seasonings onto the meat with the flat of a knife.
  4. When the fat trimmings start to sizzle rub them around the pan to get it coated and put the steaks in. At this heat the steaks are going to get well browned on the outside and stay very rare on the inside. When they are still quite soft to a poke with your finger remove them to a dish that will catch the drippings.
  5. Turn the heat down to medium and add the butter and all the vegetables. Sprinkle a pinch each of salt and pepper.
  6. Toss a few times as they cook. When the Onions get translucent add the wine. You didn't drink it all up did you? Bring the wine to a simmer and reduce the heat to medium low.
  7. Put the steaks and the drippings back in the pan and turn them a few times as the wine reduces a little. About 3-4 minutes. Then serve the steaks with the sauce and veggies topping them off. Garnish a with little bit of dried parsley flakes if you wanna.
  8. That is sautéed spinach joining the Beef Tenderloin Marsala. More of that red wine and some garlic bread makes everything just right.
    Beef Tenderloin Marsala poppopcooks.com
Recipe Notes

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