• 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


  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.

*Nutrition facts per serving: 358 Calories; 17g fat (5g sat); 20g carb; 29g protein


  1. Try the organic section for lower sodium beef broth!
  2. Ask a trainer how to import this recipe straight into MyFitnessPal if you don’t know how!
  3. Sirloin is more lean than filet or tenderloin.