Serve this company-worthy entrée with garlic mashed potatoes and sautéed green beans, and pour a bottle of cabernet sauvignon.
1 large red onion, sliced and separated into rings (about 2 cups)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 teaspoon salt, divided
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.
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Meat & potatoes, but spiffed-up enough to give you an easy yet special dinner. Made onions to recipe in the morning and reheated just before plating. Used a locally-blended Montreal steak seasoning. grilled the steaks to medium-rare and let rest for 20 minutes. Served with buttermilk/garlic mashed potatoes, simply steamed green beans & CL's salad with vanilla-pear vinaigrette.
I love this meal. My boyfriend and I rarely eat red meat, but when we do this is usually the meal I prepare. He can't get enough of it either!!! I can't wait to visit my parents and introduce them to this recipe!
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