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3 March, 2016

Beef Tenderloin with Caramelized Onions

Posted in : Gluten Free, Main Course, meat, Quick and Easy on by : poppop

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

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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
This recipe is in your Shopping List
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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