Prep 15 mins
Cook 30 mins
- 1 lb beef tenderloin, 1 to 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 fresh ground black pepper
- 2 tablespoons canola oil, divided
- 2 large sweet onions, thinly sliced
- 1⁄3 cup dry sherry
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 2 teaspoons chopped fresh thyme
- 4 slices whole-grain baguette, toasted (1/2-inch thick)
- 1⁄2 cup shredded swiss cheese
- Sprinkle steaks with dried onion, ¼ teaspoon salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the steaks and decrease heat to medium.
- Cook, turning once, until desired doneness, 3 to 6 minutes per side for med-rare.
- Transfer the steaks to a plate; tent with foil.
- Position a rack in upper third of oven; preheat broiler.
- Add the remaining 1 tablespoon oil to the pan.
- Add onions and sherry, cover and cook over med-high heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10-12 minutes.
- Sprinkle flour over the onions and stir to coat.
- Add broth, thyme and the remaining ¼ teaspoon salt; cook until bubbling and thickened, about 1 minute more.
- Remove from the heat and return the steaks and any accumulated juice to the pan.
- Pile up some of the onions on top of the steaks.
- Top each steak with a slice of baguette and some cheese.
- Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes.
- Serve the steaks with the onions and sauce.