- 8 oz beef tenderloin (filet mignon) or sirloin steak, 1 ½ in. thick, trimmed and cut into 2 steaks
- ¼ teaspoon minced dried onion
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 2 slices whole-grain baguette
- 3 teaspoons canola oil, divided
- 1 large sweet onion, thinly sliced
- 2 ½ tablespoons dry sherry*
- 1 ½ teaspoons all-purpose flour
- ½ cup reduced-sodium beef broth
- 1 teaspoon chopped fresh thyme
- ¼ cup shredded Swiss cheese
- 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.
- Position a rack in upper third of oven. Preheat broiler.
- 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.
- 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.
*Nutrition facts per serving: 358 Calories; 17g fat (5g sat); 20g carb; 29g protein
- Try the organic section for lower sodium beef broth!
- Ask a trainer how to import this recipe straight into MyFitnessPal if you don’t know how!
- Sirloin is more lean than filet or tenderloin.