French Onion Beef Tenderloin Recipes

FRENCH ONION-BEEF STRUDEL

Steps:

• Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK

Steps:

• Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
• Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
• Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
• About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
• Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
• Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

BEEF TENDERLOINS WITH FRENCH ONION SAUCE

Steps:

• Melt 1 tsp butter in a large skillet over medium-high heat.
• Add onion and mushrooms; saute 5 minutes, stirring frequently.
• Stir in water and consomme, scraping pan to loosen browned bits.
• Bring to a boil; cover and cook 10 minutes.
• Remove onion mixture from pan.
• Combine thyme, salt, pepper, and garlic powder.
• Rub the thyme mixture over steaks.
• Melt 1 tsp butter in pan over medium-high heat.
• Add steaks; cook 3 minutes on each side or until browned.
• Remove steaks from pan; keep warm.
• Add wine to pan, scraping pan to loosen browned bits.
• Stir in onion mixture; bring to a boil, and cook 1 minute.
• Return steaks to pan; simmer 1-2 minutes.
• Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
• Spoon the onion mixture over each serving.
• Serve immediately.

FRENCH ONION BEEF TENDERLOIN

Steps:

• Sprinkle steaks with dried onion, ¼ teaspoon salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Add the steaks and decrease heat to medium.
• Cook, turning once, until desired doneness, 3 to 6 minutes per side for med-rare.
• Transfer the steaks to a plate; tent with foil.
• Position a rack in upper third of oven; preheat broiler.
• Add the remaining 1 tablespoon oil to the pan.
• Add onions and sherry, cover and cook over med-high heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10-12 minutes.
• Sprinkle flour over the onions and stir to coat.
• Add broth, thyme and the remaining ¼ 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.