French Onion Beef Tenderloin Recipes

FRENCH ONION-BEEF STRUDEL

Steps:

• Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

CROCK POT FRENCH ONION BEEF

Steps:

• Cut beef into 6 serving-size pieces.
• Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
• Place stuffing on top of contents in slow cooker; cover.
• Increase heat to high setting.
• Cook 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese; cover.
• Cook until cheese is melted.

FRENCH ONION AND BEEF STRUDEL

Steps:

• Preheat oven to 375 degrees.
• In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
• Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
• Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
• Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
• Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.

BEEF TENDERLOINS WITH FRENCH ONION SAUCE

Steps:

• Melt 1 tsp butter in a large skillet over medium-high heat.
• Add onion and mushrooms; saute 5 minutes, stirring frequently.
• Stir in water and consomme, scraping pan to loosen browned bits.
• Bring to a boil; cover and cook 10 minutes.
• Remove onion mixture from pan.
• Combine thyme, salt, pepper, and garlic powder.
• Rub the thyme mixture over steaks.
• Melt 1 tsp butter in pan over medium-high heat.
• Add steaks; cook 3 minutes on each side or until browned.
• Remove steaks from pan; keep warm.
• Add wine to pan, scraping pan to loosen browned bits.
• Stir in onion mixture; bring to a boil, and cook 1 minute.
• Return steaks to pan; simmer 1-2 minutes.
• Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
• Spoon the onion mixture over each serving.
• Serve immediately.