Filet Of Beef With Caramelized Onions, Tomato And Arugula

• 1 1/4 pounds beef tenderloin, sliced into 4 rounds
• 2 tablespoons olive oil, divided
• 2 large onions, very thinly sliced
• 4 plum tomatoes, roughly chopped
• 2 bunches arugula, washed, drained, roughly chopped
• salt and pepper to taste
• 1 tablespoon unsalted butter
• 2 small shallots, finely chopped
• 3/4 cup brandy or cognac
• 1/2 cup beef broth
• 2 tablespoons Italian parsley, chopped

1. Heat the oven to 400.rnCut the beef into 4 even slices. Heat 1 Tb. of the oil in a large skillet. Saute the onions over medium heat 5 minutes, season with salt and pepper. Lower heat and cook 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula, set aside.
2. Heat a medium skillet and add the remaining tablespoon olive oil over medium- high heat. Sear the meat for 3 to 4 minutes per side seasoning with salt and pepper as you go. Transfer to a baking sheet.
3. Place the beef in the oven for 5 to 10 minutes depending on desired doneness.
4. Melt the butter in the same skillet and saute the shallots until translucent about 2 minutes. Season with salt and pepper. Add the brandy and reduce to a few tablespoons over high heat. Add the stock and bring to a boil. Reduce by half and then taste for seasoning. Remove from heat.
5. Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle sauce over meat and garnish with chopped parsley.

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

Taken from food52.com/recipes/50080-filet-of-beef-with-caramelized-onions-tomato-and-arugula (may not work)