Valentine’s Day has been associated with romance since the Middle Ages. It is a time for celebrating love. Dinner with your sweetheart is the perfect way to celebrate. Dinner for two is romantic and relaxing. How great that this year, Valentine’s Day falls on a Friday, Date Night for many couples! But I’m not advocating going out to a restaurant, I’m advocating staying in and cooking together. If your kids are still young enough to need a babysitter, you may have to get one that is willing to take the kids out! Wouldn’t that be a switch!
I have to preface this recipe by saying I have never cooked a steak before. I cook ground beef many different ways, but I’ve never cooked any sort of steak. I eat it willingly, I’ve just always been afraid of cooking it incorrectly. Eric cooked this (as he does many of our meals) while I played sous chef & took pictures, also important functions. The ease of this recipe has me believing that even I could make it! Next time, Eric, the beef tenderloin is on me!
French Onion Beef Tenderloin (adapted from eatingwell.com)
Makes: 2 servings Total Time: 45 minutes
INGREDIENTS
- 8 ounces beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 2 steaks
- 1 teaspoon Montreal seasoning or other steak seasoning
- 3 teaspoons olive oil, divided
- 1 large sweet onion, thinly sliced
- 3 tablespoons dry sherry (NOT cooking sherry!)
- 1 1/2 teaspoons all-purpose flour
- 1/2 cup beef broth
- 1/8 teaspoon dried thyme
- 2 slices baguette (1/2 inch thick), toasted
- 1/4 cup shredded Gruyere cheese
PREPARATION
Sprinkle the steaks with the Montreal seasoning on both sides. Heat 11/2 teaspoons of oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, about 3 to 6 minutes per side for medium-rare.
Flavor the steaks with the Montreal seasoning.
Transfer the steaks to a plate and tent with some aluminum foil. Position a rack in the upper third of the oven. Preheat the broiler to high. Add the remaining 1 1/2 teaspoons of oil to the pan. Add the onion and sherry to the pan, covering it and cooking over medium heat, stirring occasionally, until the onion is tender and golden brown and the sherry has evaporated, about 6 to 8 minutes.
The sherry will deglaze the pan.
Sprinkle the flour over the onion and stir to coat. Add the broth, thyme and a dash of salt, cooking until the mixture is bubbling and has thickened, about 1 minute more. Remove it 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.
The meal is ready for the broiler!
Transfer the pan to the oven and broil it until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.
Wonderful tasting and not very labor intensive!
Celebrate this romantic holiday with someone special! ~Linda
French Onion Beef Tenderloin (adapted from eatingwell.com)
Makes: 2 servings Total Time: 45 minutes
INGREDIENTS
- 8 ounces beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 2 steaks
- 1 teaspoon Montreal seasoning or other steak seasoning
- 3 teaspoons olive oil, divided
- 1 large sweet onion, thinly sliced
- 3 tablespoons dry sherry (NOT cooking sherry!)
- 1 1/2 teaspoons all-purpose flour
- 1/2 cup beef broth
- 1/8 teaspoon dried thyme
- 2 slices baguette (1/2 inch thick), toasted
- 1/4 cup shredded Gruyere cheese
PREPARATION
Sprinkle the steaks with the Montreal seasoning on both sides. Heat 11/2 teaspoons of oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, about 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with some aluminum foil. Position a rack in the upper third of the oven. Preheat the broiler to high. Add the remaining 1 1/2 teaspoons pf oil to the pan. Add the onion and sherry to the pan, covering it and cooking over medium heat, stirring occasionally, until the onion is tender and golden brown and the sherry has evaporated, about 6 to 8 minutes. Sprinkle the flour over the onion and stir to coat. Add the broth, thyme and a dash of salt, cooking until the mixture is bubbling and has thickened, about 1 minute more. Remove it 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 it until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.