Ingredients
Original
recipe makes 4 steaks
3 tablespoons canola oil, divided
3 large onions, sliced
1 tablespoon brown sugar
1/2 cup reduced-sodium beef broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound beef tenderloin (filet mignon) or
sirloin steak, 1 to 1 1/4-inch thick, trimmed and cut into 4 steaks
1/2 cup crumbled Gorgonzola or blue cheese
Directions
1. Heat 1 tablespoon oil over medium
heat in a large skillet. Add onions and brown sugar and cook, stirring often,
until the onions are very tender and golden brown, about 15 minutes. Add broth,
vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost
evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep
warm. Clean and dry the pan.
2. Sprinkle the remaining 1/4 teaspoon
salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon
oil in the pan over medium-high heat. Add the steaks and cook until browned, 3
to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low,
cover and cook until the cheese is melted and the steaks are cooked to desired
doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the
caramelized onions.