Category: Main / Beef
Time: 60 minutes
2 (6 to 8 oz) beef fillets
½ tsp sea salt
¼ tsp ground black pepper
1 Tbsp Grape seed oil
1 Tbsp olive oil
1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onions, chopped
6 shallots, chopped
2 garlic cloves, minced
½ cup organic beef broth
Sea Salt and Pepper to taste
Sprinkle beef evenly with ½ tsp salt and ¼ tsp pepper. Brown fillets in hot grape seed oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.
Add olive oil to drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.
Add green onions, shallots, and garlic, and sauté 10-15 minutes or until lightly browned. Stir in broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
Bake at 400° for 15-20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135° (medium rare).
Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.