This recipe was so amazingly delicious, almost as good as something you might get a Longhorn or Outback. It was so good my husband said it could bubble to the top of the rotation of recipes. That is a true sign for me that this was a winner!
- 2 tablespoons canola oil, divided
- 2 large onions, sliced (about 4 cups)
- 1 tablespoon brown sugar
- ½ cup reduced-sodium beef broth
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1¼ inches thick, trimmed and cut into 4 steaks
- ¼ cup crumbled Gorgonzola or blue cheese
Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and ¼ teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining ¼ teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.
- Serving size: 1 steak
- Per serving: 314 calories; 17 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 28 g protein; 32 mcg folate; 81 mg cholesterol; 7 g sugars; 3 g added sugars; 63 IU vitamin A; 6 mg vitamin C; 94 mg calcium; 2 mg iron; 511 mg sodium; 552 mg potassium