• 45minutes
  • 376calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces beef tenderloin (filet mignon) or sirloin steak,

  2. 1-1 1/2 inches thick, trimmed and cut into 2 steaks

  3. 1/4 teaspoon minced dried onion

  4. 1/4 teaspoon salt, divided

  5. 1/4 teaspoon freshly ground pepper

  6. 3 teaspoons canola oil, divided

  7. 1 large sweet onion, thinly sliced

  8. 2 1/2 tablespoons dry sherry (see Note)

  9. 1 1/2 teaspoons all-purpose flour

  10. 1/2 cup reduced-sodium beef broth

  11. 1 teaspoon chopped fresh thyme

  12. 2 slices whole-grain baguette (1/2 inch thick), toasted

  13. 1/4 cup shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Sprinkle steaks with dried onion, 1/8 teaspoon salt and pepper. Heat 11/2 teaspoons oil in a medium 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.

  2. Position a rack in upper third of oven. Preheat broiler.

  3. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and sherry, cover and cook over medium heat, stirring occasionally, until the onion is tender and golden brown and the liquid has evaporated, 6 to 8 minutes. Sprinkle flour over the onion and stir to coat. Add broth, thyme and the remaining 1/8 teaspoon salt; cook until bubbling and thickened, about 1 minute more.

  4. 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.


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