Beef Tenderloin With Caramelized Onion Tart And Garlic Aioli Recipe

For Aioli:

Process the egg in a blender until light in color. Gradually drizzle in the oil until it is well emulsified. Add the mustard, vinegar, garlic and process until smooth. Place in plastic squeeze bottle and chill until ready to use.

For Caramelized Onion Tarts:

Preheat the oven to 375. With a round large cutter, cut 2 circles from the puff pastry sheet and place on parchment lined baking sheet. Chill.

On med-high heat, melt butter in sauté pan and add onions. When onions begin to soften, add thyme, balsamic, sugar, salt and pepper. Cover sauté pan, lower heat to med-low and let onions cook until caramelized (should be like a marmalade consistency).

Top each pastry round with the onions. Bake for 12-15 minutes, until just beginning to brown. Keep warm while you grill/broil the filets.

Season the filets with salt and grill/broil for about 7 minutes per side for medium rare. Remove from heat, cover loosely with foil and allow to rest for about 10 minutes.

Drizzle the aioli on 2 warmed plates. Place a mound of the dressed salad greens on one side and top with a Caramelized Onion Tart. Place steak on opposite side and sprinkle with chopped parsley.