Ingredients

1 pound  beef tenderloin (filet mignon) or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 4 steaks 1/2 teaspoon  minced dried onion 1/2 teaspoon  salt, divided 1/2 teaspoon  freshly ground pepper 2 tablespoons  canola oil, divided 2   large sweet onions, thinly sliced 1/3 cup  dry sherry (see Note) 1 tablespoon  all-purpose flour 1 cup  reduced-sodium beef broth 2 teaspoons  chopped fresh thyme 4 slices  whole-grain baguette (1/2 inch thick), toasted 1/2 cup  shredded swiss cheese Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

Description

French Onion Beef Tenderloin, Recipe

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