French Onion Beef Tenderloin Recipes

FRENCH ONION BEEF TENDERLOIN

Steps:

• Sprinkle steaks with dried onion, ¼ teaspoon salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Add the steaks and decrease heat to medium.
• Cook, turning once, until desired doneness, 3 to 6 minutes per side for med-rare.
• Transfer the steaks to a plate; tent with foil.
• Position a rack in upper third of oven; preheat broiler.
• Add the remaining 1 tablespoon oil to the pan.
• Add onions and sherry, cover and cook over med-high heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10-12 minutes.
• Sprinkle flour over the onions and stir to coat.
• Add broth, thyme and the remaining ¼ teaspoon salt; cook until bubbling and thickened, about 1 minute more.
• Remove from the heat and return the steaks and any accumulated juice to the pan.
• Pile up some of the onions on top of the steaks.
• Top each steak with a slice of baguette and some cheese.
• Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes.
• Serve the steaks with the onions and sauce.

FRENCH ONION-BEEF STRUDEL

Steps:

• Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.