Ingredients
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4 tablespoons extra virgin olive oil
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4 tablespoons butter
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1 medium yellow onion, sliced thin
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1 pinch salt
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1 pinch black pepper
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1/2 cup dry white wine
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1/2 cup marsala wine
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1/2 cup beef broth
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2 tablespoons balsamic vinegar
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6 beef tenderloin steaks (6 oz each)
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1 dash parsley, finely chopped
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6 fresh rosemary sprigs
Instructions
- Sauce:
- Heat oil and butter in large saute pan over medium heat.
- Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned), stirring frequently.
- Add wines, broth, vinegar and bring to a boil.
- Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
- Beef:
- Lightly rub filets with oil; season with salt and pepper.
- Grill to preferred temperature.
- Place onions and sauce on a platter and top with steaks.
- Garnish with parsley and rosemary.