Beef Fillets With Cognac-Onion Sauce

• 2 (6- to 8-ounce) beef fillets
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 tablespoon butter or margarine
• 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
• 1/4 cup cognac*
• 1/4 cup beef broth
• Salt and pepper to taste

1. Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.
2. Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
3. Add green onions, shallots, and garlic, and saute 10 to 15 minutes or until lightly browned. Stir in cognac and 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.
4. Bake at 400u0b0 for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135u0b0 (medium rare).
5. Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
6. Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
7. *1/4 cup red wine or beef broth may be substituted for cognac.

beef fillets, salt, pepper, canola oil, butter, yellow onion, red onion, green onions, shallots, garlic, cognac, beef broth, salt

Taken from www.myrecipes.com/recipe/beef-fillets-with-cognac-onion-sauce (may not work)