Fillet of Beef with Caramelized Onions and Shallot

Name: Fillet of Beef with Caramelized Onions and Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds of beef tenderloin, trimmed of all fat; 3 tablespoons olive oil; 2 large onions, thinly sliced; Salt and pepper, to taste; 4 plum tomatoes, roughly chopped; 2 bunches arugula, washed, drained, roughly chopped; 1 tablespoon butter; 2 shallots, minced; 1/3 cup brandy; 1 cup beef or veal stock; 2 tablespoons chopped parsley

Servings: persons

1 1/4 pounds of beef tenderloin, trimmed of all fat
3 tablespoons olive oil
2 large onions, thinly sliced
Salt and pepper, to taste
4 plum tomatoes, roughly chopped
2 bunches arugula, washed, drained, roughly chopped
1 tablespoon butter
2 shallots, minced
1/3 cup brandy
1 cup beef or veal stock
2 tablespoons chopped parsley

1
Preheat oven to 400 degrees F.
2
Cut the beef into 4 slices of equal thickness.
3
Heat 2 tablespoons of the oil in a large skillet.
4
Saute the onions for 5 minutes, season with salt and pepper.
5
Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally.
6
Stir in tomatoes and arugula; remove from the heat and reserve.
7
Add remaining oil to a skillet and heat over medium-high heat until oil is hot.
8
Sear the meat until the outside is well browned, seasoning with salt and pepper as you go.
9
Transfer to a baking sheet.
10
Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
11
Melt butter in the same skillet and saute shallots until translucent, about 2 minutes.
12
Season with salt and pepper.
13
Add the brandy and reduce to 2 tablespoons over high heat.
14
Add stock and bring to a boil.
15
Reduce by half and taste for seasoning.
16
Remove from heat.
17
Mound a serving plate with the onion-arugula mixture.
18
Place the meat on top.
19
Ladle the sauce over the meat and garnish with chopped parsley.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 pounds of beef tenderloin, trimmed of all fat, 3 tablespoons olive oil, 2 large onions, thinly sliced, Salt and pepper, to taste, and more.

Yes, Fillet of Beef with Caramelized Onions and Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet of Beef with Caramelized Onions and Shallot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions