These Vidalia Onion Roasted Steaks are topped with a delicious Caramelized Onion Red Wine Sauce. Serve this appetizing dish with your favorite side salad and mashed potatoes.
Vidalia Onion Roasted Steaks
Makes 4 servings
- 4 (2-inch-thick) beef tenderloin fillets
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup butter
- 1 Vidalia onion, cut into 8 wedges
- 6 cloves garlic, peeled
- Caramelized Onion-Red Wine Sauce (recipe follows)
- Let steaks stand at room temperature for 30 minutes. Pat steaks dry with paper towels, and sprinkle with salt and pepper.
- Preheat oven to 425°.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until tender and browned. Remove onion and garlic from skillet, and set aside.
- Add steaks to skillet, and cook, without moving, for 4 minutes. Turn steaks over, and return onion and garlic to pan.
- Place skillet in oven, and bake for 5 minutes or until an instant-read meat thermometer registers 130°. Let stand for 10 minutes. Serve steaks with Caramelized Onion-Red Wine Sauce.
Caramelized Onion-Red Wine Sauce
Makes about 1½ cups
- 3 tablespoons butter
- 2 Vidalia onions, thinly sliced
- 1 cup dry red wine
- 10 sprigs fresh thyme
- 2 cups beef broth
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large skillet, melt butter over medium heat. Add onion, cover, and cook, stirring occasionally, for 20 minutes or until tender. Uncover, increase heat to medium-high, and cook, stirring frequently, until onion is caramel colored.
- Stir in wine and thyme; cook, stirring occasionally, until wine is reduced by half. Stir in broth; cook, stirring occasionally, until broth is reduced by half. Remove thyme; whisk in Dijon, salt, and pepper. Keep warm.
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