Fillet of Beef with Caramelized Onions and Shallot Sauce

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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