Recipe courtesy of Peter Kump's New York Cooking School

Fillet of Beef with Caramelized Onions and Shallot Sauce

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  • Total: 1 hr
  • Prep: 50 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
  5. 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.
  6. 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.