French Onion Beef Tenderloin Recipe

Festive eating at this time of year should not be restricted to holiday repasts. Simple yet special dinners with the immediate family or with a couple of friends call recipes like this.

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 crostino. To double this recipe use two large skillets and prepare one 4-serving recipe in each. Serve with green beans and mashed potatoes with buttermilk and chives.

French Onion Beef Tenderloin

Ingredient:

• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1 inch to 1 1/2 inches thick, trimmed and cut into 4 steaks
• 1/2 teaspoon minced dried onion
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil, divided
• 2 large sweet onions, thinly sliced
• 1/3 cup dry sherry (see note)
• 1 tablespoon all-purpose flour
• 1 cup reduced-sodium beef broth
• 2 teaspoons chopped fresh thyme
• 4 slices whole-grain baguette (1/2 inch thick), toasted
• 1/2 cup shredded Swiss cheese

Sprinkle steaks with dried onion, 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large 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.

Position a rack in upper third of oven. Preheat broiler.

Add the remaining 1 tablespoon oil to the pan. Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10 to 12 minutes. Sprinkle flour over the onions and stir to coat. Add broth, thyme and the remaining 1/4 teaspoon salt; cook until bubbling and thickened, about 1 minute more.

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.

I Want To Share This Sweet And Sour Fish Recipe With You

Japanese fish is very popular and there are lots of different types to choose from. Contrary to popular belief, it is not always eaten raw there. In fact, there are some wonderful cooked seafood recipes you might like to make yourself. The following sweet and sour fish recipe, for example, has an amazing flavor.

Sweet And Sour Fish

A lot of people use canned sweet and sour sauce to make Asian recipes but making your own gives the flavor so much more depth. The following recipe makes enough to serve four people.

What You Need:

• 1 lb white fish
• 1 inch ginger root
• 1 peeled carrot
• 1/2 onion
• 4 shiitake mushrooms
• 1 green bell pepper
• 1 teaspoon sake
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon white sugar
• 1/2 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon corn starch plus more for coating
• Vegetable oil, as needed

How To Make It:

Cut the fish into bite-size pieces and thinly slice the vegetables. Finely chop the ginger root. Coat the fish with corn starch. Heat the oil in a skillet and deep fry the fish in it when it reaches 360 degrees F. When it is crispy, remove it, and drain on paper towels.

Combine the rice vinegar, sugar, water, ketchup, sake, soy sauce, and tablespoon of corn starch in a bowl, to make the sauce. Saute the vegetables and ginger, and then pour the sweet and sour sauce over them, stirring the mixture over a moderate heat. Serve the fish with the sweet and sour sauce poured over it.

Here Is A Common Chinese Steamed Fish Recipe

Steaming is one of the favorite ways of cooking fish in china, especially when it is very fresh; and the usual way is to steam it buried under a variety of vegetables, while the inside cavity of the fish is stuffed with dried, smoked, pickled or salted ingredients; these latter ingredients seem to impart an additional dimension to the flavor. Here is one of the common cooked recipes :

Chinese Steamed Fish

Ingredients:

• 6 medium Chinese dried mushrooms
• 2-3 rashers bacon
• 3-4 slices root ginger
• 1.5-2 kg fish
• 2-3 teaspoons salt
• 2 tablespoons vegetable oil
• 3-4 stalks leek
• 3-4 large onions
• 4 tablespoons soya sauce
• pepper to taste
• 2 tablespoons vinegar
• 4 tablespoons chicken stock
• 2 tablespoons sherry
• 2 teaspoons sugar
• 3 tablespoons butter

Preparation:
Soak mushrooms in water for 30 minutes. Cut mushrooms and bacon into shreds. Mince ginger. Clean the fish thoroughly, rub both inside and out with salt, ginger and oil and leave to marinate for 1 hour. Stuff the fish with the chopped bacon and mushrooms. Clean the leeks thoroughly then slice both leeks and onions thinly. Mix soya sauce, pepper, vinegar, stock, sherry and sugar until well blended.

Cooking:

Heat butter in a saucepan. When melted add onions and leeks and turn them in the butter over medium heat for 1 minute. Pour in the mixed sauce, and stir with the vegetables for 2 minutes over medium heat.

Place a quarter of the vegetable and sauce mixture in the bottom of the large oval-shaped heatproof dish spreading it out evenly. Lay the fish on top of this 'carpet' of onion and leek. Pour the sauce form the saucepan over the length of the fish, and smother the latter with the remaining onion and leek. Place the dish in a steamer, and steam vigorously for 20-35 minutes.

You Can Cook Delicious Seafood Pasta So Easily

I love seafood pasta dishes and when you add more than one type of seafood into the dish, the result is even more amazing. This seafood pasta recipe consists of both imitation crab and cooked shrimp. The seafood is cooked in a white alfredo style sauce and then served over your favorite pasta. If you want you can use real crab meat in place of imitation crab. The recipe calls for small salad shrimp but I used medium shrimp. This is a very easy recipe to prepare and it does not take very long to cook at all. It goes great served with garlic bread.

Ingredients:

1 package linguini pasta
¼ cup butter
1 garlic clove
1 cup heavy cream
½ pound imitation crab meat
½ pound cooked salad shrimp
1 cup freshly grated Parmesan cheese
¼ cup mozzarella cheese
salt and pepper
2 tablespoons fresh parsley

Instructions:

Step 1: Cook pasta according to package directions. Melt butter in a large skillet over medium heat. Add garlic and sauté until tender. Stir in cream and cook while stirring until thickened. Add imitation crab, shrimp, parmesan cheese, mozzarella cheese, and salt and pepper. Reduce heat to low and cook for 2-3 minutes, until heated through.

Step 2: Drain the pasta and transfer it to a serving platter, and top with the seafood sauce. Garnish with chopped fresh parsley.