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Tonight's Dinner: French Onion Beef Tenderloin

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

French onion...steak?

Everyone's heard of French onion soup—that delicious, rich soup, that just can't be served without French bread. But what if you took all those savory flavors and ladled them over steak? You'd get a delectable dinner in less than an hour.

French onion soup is one of those classic dishes that's great on a chilly winter's night. Whether it's the sherry, the onions, or that thick piece of French bread covered in Swiss cheese that gets you all warm and gooey inside, it doesn't matter, it's all wonderful.

Well, what if you took all those scrumptious flavors and put them over a 5-ounce beef tenderloin? Thanks to Eating Well, your mouthwatering appetizer turns into a succulent dinner your friends and family will savor.

French Onion Beef Tenderloin

Ingredients

  • 2, 5-ounce beef tenderloin steaks
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 sweet onion, thinly sliced
  • 1/3 cup dry sherry
  • 1 tablespoon flour
  • 1 cup beef broth
  • 2 teaspoons thyme
  • 2 slices French baguette, toasted
  • 1/2 cup shredded Swiss cheese

Directions

  1. Sprinkle the steaks with salt and pepper. Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat; add the steaks and reduce the heat to medium; cook until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and put aside.
  2. Position the rack in the upper third of the oven and preheat at 500 degrees F.
  3. Add 1 tablespoon of olive oil to the same skillet; add the onions and sherry; cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, about 10 minutes.
  4. Sprinkle the flour over the onions and stir to coat; add broth and thyme and cook until bubbling and thickened, about 1 minute.
  5. Remove the skillet from heat and return the steaks to the pan; pile some of the onions on top of the steaks; top each steak with a slice of baguette and some cheese. Transfer the skillet to the oven and cook until the cheese is melted, about 2 minutes. Serve the steaks with onions and sauce.

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