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Name: French Onion Tenderloin "stew"
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsp. Butter; 2 1/2 Tbsp. olive oil; 3 lbs Beef tenderloin sirloin, flank (or half that); 2 large Vidalia onions thinly sliced; 1/4 c. Flour; salt; pepper; 1/2 tsp. Ground thyme; 7 oz. beef broth (or more, if desired "soupier"); hearty pasta; mozzarella and parmesan cheeses; 1 guinness bottle

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INGREDIENTS

2 Tbsp. Butter
2 1/2 Tbsp. olive oil
3 lbs Beef tenderloin sirloin, flank ; (or half that)
2 large Vidalia onions ; thinly sliced
1/4 c. Flour
salt
pepper
1/2 tsp. Ground thyme
7 oz. beef broth ; (or more, if desired "soupier")
hearty pasta
mozzarella and parmesan cheeses
1 guinness ; bottle

Servings

INSTRUCTIONS

Marinate the chopped meat in Guinness (or other dark beer) soy sauce, steak seasoning, seasoned salt, and garlic for one hour.

In a large, heavy-bottomed pot, heat ? the butter and olive oil over high heat. Brown meat on all sides in several batches so meat is not crowded in pan. With slotted spoon, remove meat to a bowl; set aside.

Lower heat to medium. Add onions to pot, stirring to scrape brown drippings from bottom of pan. Cook, stirring often, until onions are caramelized but not burned, and have reduced in volume by one-fourth(15 mins.-I added a bit of sugar for sweetness of onions).

In a small bowl, mix remaining marinade with flour and thyme(enough salt & pepper in marinade)-whisk. Push onions to one side of pan-add rest of butter to the other side, and also add marinade/flour mixture-to cook flour-stir altogether.

Slowly pour in broth, stirring to scrape drippings from bottom of pan.

Return beef to pot, cook for 10 minutes, or until starting to thicken.

Cook pasta "al dente" separately.

Pour stew mixture over pasta in oven-safe bowls, add selected cheeses to top, and broil until brown and bubbly.

Enjoy.

NOTES

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French Onion Tenderloin "stew"

2 Tbsp. Butter
2 1/2 Tbsp. olive oil
3 lbs Beef tenderloin sirloin, flank (or half that)
2 large Vidalia onions thinly sliced
1/4 c. Flour
 salt
 pepper
1/2 tsp. Ground thyme
7 oz. beef broth (or more, if desired "soupier")
 hearty pasta
 mozzarella and parmesan cheeses
1 guinness bottle

Marinate the chopped meat in Guinness (or other dark beer) soy sauce, steak seasoning, seasoned salt, and garlic for one hour.
      In a large, heavy-bottomed pot, heat ? the butter and olive oil over high heat.  Brown meat on all sides in several batches so meat is not crowded in pan.  With slotted spoon, remove meat to a bowl; set aside.
      Lower heat to medium.  Add onions to pot, stirring to scrape brown drippings from bottom of pan.  Cook, stirring often, until onions are caramelized but not burned, and have reduced in volume by one-fourth(15 mins.-I added a bit of sugar for sweetness of onions).
      In a small bowl, mix remaining marinade with flour and thyme(enough salt & pepper in marinade)-whisk.  Push onions to one side of pan-add rest of butter to the other side, and also add marinade/flour mixture-to cook flour-stir altogether.
      Slowly pour in broth, stirring to scrape drippings from bottom of pan.
      Return beef to pot, cook for 10 minutes, or until starting to thicken.
      Cook pasta "al dente" separately.
      Pour stew mixture over pasta in oven-safe bowls, add selected cheeses to top, and broil until brown and bubbly.
      Enjoy.

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Nutrition

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Serving Size: 1 Serving (996g)
Recipe Makes: 6

Calories: 1319
Calories from Fat: 1033 (78%)

Amt Per Serving		% DV

	Total Fat 114.8g	153 %
	Saturated Fat 57.4g	287 %
	Monounsaturated Fat 42.1g
	Polyunsanturated Fat 5.1g
Cholesterol 311.7mg		96 %
Sodium 2213.4mg		76 %
Potassium 1132.7mg		30 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 14.3g
Protein 52.7g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1319

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