French Onion Beef Tenderloin for Two

French Onion Beef Tenderloin for Two

13 Reviews
From: EatingWell Magazine, November/December 2010

We took the comforting flavors of French onion soup and turned them into an easy bistro-style steak dinner. Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini. Serve with green beans and smashed potatoes with buttermilk and chives.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces beef tenderloin (filet mignon) or sirloin steak, 1-1½ inches thick, trimmed and cut into 2 steaks
  • ¼ teaspoon minced dried onion
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 3 teaspoons canola oil, divided
  • 1 large sweet onion, thinly sliced
  • 2½ tablespoons dry sherry (see Note)
  • 1½ teaspoons all-purpose flour
  • ½ cup reduced-sodium beef broth
  • 1 teaspoon chopped fresh thyme
  • 2 slices whole-grain baguette ( ½ inch thick), toasted
  • ¼ cup shredded Swiss cheese


  • Active

  • Ready In

  1. Sprinkle steaks with dried onion, ⅛ teaspoon salt and pepper. Heat 1½ teaspoons oil in a medium skillet over medium-high heat. Add the steaks and reduce the heat to medium. Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare. Transfer the steaks to a plate and tent with foil.
  2. Position a rack in upper third of oven. Preheat broiler.
  3. Add the remaining 1½ teaspoons oil to the pan. Add onion and sherry, cover and cook over medium heat, stirring occasionally, until the onion is tender and golden brown and the liquid has evaporated, 6 to 8 minutes. Sprinkle flour over the onion and stir to coat. Add broth, thyme and the remaining ⅛ teaspoon salt; cook until bubbling and thickened, about 1 minute more.
  4. 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.
  • Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Nutrition information

  • Per serving: 358 calories; 17 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 29 g protein; 50 mcg folate; 82 mg cholesterol; 9 g sugars; 0 g added sugars; 138 IU vitamin A; 9 mg vitamin C; 156 mg calcium; 3 mg iron; 510 mg sodium; 554 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, 4 lean meat, 1 fat

Reviews 13

September 11, 2017
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By: KP2828
An absolute awesome dish 4.5 stars but you cannot do half's. A different cheese maybe and a bit more spices but definately a winner.
February 15, 2017
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By: Jim Jones
Added mushrooms with onions... Fabulous dinner!!!!
January 17, 2017
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By: stina
Tasted awesome just not a huge fan of thyme to began with but still really good and my boyfriend loved it!! He even ate why I couldn't finish haha!
February 15, 2015
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By: EatingWell User
Great Date Night Meal In I loved the tender filet and the great flavor of the sauce and the cheese bread (I used provolone instead of swiss just because I;m not a fan of swiss). My husband and I are already planning this meal again to share with others! Pros: Lots of flavor and easy to do
December 31, 2013
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By: EatingWell User
Great date night dinner for two! Boyfriend and I cooked this together for a stay in date night. It was quick, easy and delicious! Pros: Beef was so tender and the flavour was incredible!
December 29, 2013
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By: diannematsubayashi
This was steak recipe was fabulous My husband really liked this recipe, said this one was a keeper Pros: Easy to make
March 31, 2013
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By: Nicole Barnhouse
Husband loved it for anniversary Not only did the food taste good, but it looked good too. Pros: easy and delicious Cons: had some trouble with the batter on the onions
February 05, 2013
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By: EatingWell User
We've made this with ground chuck as a cheaper version and it was delicious. Chopped parsley mixed with the meat, dredged the patties in flour and seasoning then fried in olive oil until brown. Then put in the onion soup mix to finish cooking. A much cheaper alternative to filet mignon and very tasty! Pros: Really Good
February 05, 2013
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By: EatingWell User
Delicious Filet My family LOVES this recipe! I've made it numerous times using both beef and venison. Quick enough for an un-hurried weeknight meal but fancy enough for company. We served it with a side salad and mashed potatoes. Also was out of the called for cheese and substituted mozzarella just as equally delicious!! Pros: Easy to make while cooking your sides.
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