French Onion Beef Tenderloin and Lemon Lovers' Asparagus

Ingredients (for 2 people):

French Onion Beef Tenderloin  •  beef tenderloin (file! mignon) or sirloin steak, 1-1 1/2, inches thick, trimmed and cut into 2 steaks  •  minced dried onion  •  salt, divided  •  freshly ground pepper  •  canola oil, divided  •  large sweet onion, thinly sliced  •  dry sherry  •  all-purpose flour  •  reduced-sodium beef broth  •  chopped fresh thyme  •  whole-grain baguette(% inch thick), toasted  •  shredded Swiss cheese  •  Lemon Lovers' Asparagus  •  bunch asparagus, tough ends trimmed  •  lemon, thinly sliced  •  extra-virgin olive oil  •  chopped fresh oregano or 1/2 teaspoon dried  •  salt  •  freshly ground pepper

1 portion contains 467 cal


French Onion Beef Tenderloin

  • Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1/8, teaspoons oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.
  • Position a rack in upper third of oven. Preheat broiler.
  • Add the remaining 1 1/2, teaspoons oil to the pan. Add onion and sherry, cover and cook over medium heat, stirring occasionally, until the onion is tender and golden brown and the liquid has evaporated, 6 to 8 minutes. Sprinkle flour over the onion and stir to coat. Add broth, thyme and the remaining 1/8 teaspoon salt; cook until bubbling and thickened, about 1 minute more.
  • Remove 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 until the cheese is melted and bubbling, about 2 minutes. Serve the steaks with the onions and sauce.

Lemon Lovers' Asparagus

  • Preheat oven to 450°F. Toss asparagus, lemon slices, oil, oregano, salt and pepper on a rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 10 to 15 minutes.

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