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.

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.

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.

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.

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.