Fillet of Beef with Caramelized Onions and Shallot Sauce

Total Time:
1 hr
50 min
10 min

4 servings

  • 1 1/4 pounds of beef tenderloin, trimmed of all fat
  • 3 tablespoons olive oil
  • 2 large onions, thinly sliced
  • Salt and pepper, to taste
  • 4 plum tomatoes, roughly chopped
  • 2 bunches arugula, washed, drained, roughly chopped
  • 1 tablespoon butter
  • 2 shallots, minced
  • 1/3 cup brandy
  • 1 cup beef or veal stock
  • 2 tablespoons chopped parsley
  • Preheat oven to 400 degrees F.

  • Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.

  • Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.

  • Place the beef in oven for 5 to 10 minutes, depending on desired doneness.

  • Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.

  • Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

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