Enjoy This Recipe Courtesy of Chef Les Kincaid
Peppered Beef Tenderloin with Caramelized Onions
2 teaspoon olive oil
4 large red onions cut into 1/2-inch rounds
1 1/2 teaspoons kosher salt
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 1/2 teaspoons dried thyme leaves
2 teaspoon coarsely ground black pepper
1 lb beef tenderloin, trimmed of fat and cut into 4 steaks, 1 inch thick
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and 1/2 teaspoon salt. Cover and cook, stirring often, until onions are very tender and browned, 15 to 20 minutes. (Add a little water if necessary to prevent scorching.) Stir in vinegar and sugar. Keep warm.
In a small bowl, combine thyme, pepper and remaining 1 teaspoon salt. Rub evenly over both sides of steaks.
In a heavy skillet, preferably cast-iron, heat remaining 1 teaspoon oil over medium-high heat. Sear steaks until well browned, about 4 minutes per side for medium-rare. Serve with reserved onions.
Yield: 4 servings