Fillet of Beef with Caramelized Onions and Shallot Sauce

• 1 1/4 pounds of beef tenderloin, trimmed of all fat
• 3 tablespoons olive oil
• 2 large onions, thinly sliced
• Salt and pepper, to taste
• 4 plum tomatoes, roughly chopped
• 2 bunches arugula, washed, drained, roughly chopped
• 1 tablespoon butter
• 2 shallots, minced
• 1/3 cup brandy
• 1 cup beef or veal stock
• 2 tablespoons chopped parsley

1. Preheat oven to 400 degrees F.
2. Cut the beef into 4 slices of equal thickness.
3. Heat 2 tablespoons of the oil in a large skillet.
4. Saute the onions for 5 minutes, season with salt and pepper.
5. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally.
6. Stir in tomatoes and arugula; remove from the heat and reserve.
7. Add remaining oil to a skillet and heat over medium-high heat until oil is hot.
8. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go.
9. Transfer to a baking sheet.
10. Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
11. Melt butter in the same skillet and saute shallots until translucent, about 2 minutes.
12. Season with salt and pepper.
13. Add the brandy and reduce to 2 tablespoons over high heat.
14. Add stock and bring to a boil.
15. Reduce by half and taste for seasoning.
16. Remove from heat.
17. Mound a serving plate with the onion-arugula mixture.
18. Place the meat on top.
19. Ladle the sauce over the meat and garnish with chopped parsley.

beef tenderloin, olive oil, onions, salt, tomatoes, bunches arugula, butter, shallots, brandy, beef, parsley

Taken from www.foodnetwork.com/recipes/fillet-of-beef-with-caramelized-onions-and-shallot-sauce-recipe.html (may not work)