French Onion Beef Tenderloin
We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. To double this recipe use 2 large skillets and prepare one 4-serving recipe in each. Serve with green beans or a salad.
French Onion Beef Tenderloin Recipe
- 1/2 teaspoon minced dried onion
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons coconut oil, divided
- 2 large sweet onions, thinly sliced
- 1/3 cup dry sherry
- 1 tablespoon gluten-free flour
- 1 cup reduced-sodium beef broth
- 2 teaspoons chopped fresh thyme
- 4 slices gluten-free baguette (1/2 inch thick), toasted
- Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large 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 the oven. Preheat broiler.
- Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 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 gluten-free baguette and some cheese (if so desired). 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.
- Per serving: 372 calories; 18 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 30 g protein; 53 mcg folate; 78 mg cholesterol; 9 g sugars; 0 g added sugars; 134 IU vitamin A; 9 mg vitamin C; 160 mg calcium; 2 mg iron; 514 mg sodium; 562 mg potassium
- Nutrition Bonus: Zinc (35% daily value), Calcium & Potassium (16% dv).
- Carbohydrate Servings: 1
- Exchanges: 1/2 starch, 1 vegetable, 4 lean meat, 1 fat
Recipe Source: EatingWell