Fillet of beef with caramelized onions

INGREDIENTS: About 100 grams of fillet per diner 2 large onions, purple type "Figueres" 1 cup red or white wine (optional) Sugar (optional)Parsley Garlic Black pepper Salt Olive oil extra virgin

First we will caramelize the onions. It can be done the traditional way, which is undoubtedly the best, or take a shortcut to significantly reduce the cooking time. If we do the traditional method we will take the onion and cut it into strips. We'll put in a small clay pot with olive oil to cover it and we'll put the low heat stirring every ten minutes. With the heat out slow onion sugar autocaramelizando own will to become a very dark purple almost black. Only near the end of the process will add a pinch of salt. The problem is that to get a complete browning can take as long as we want this all depends on firepower, but 4, 6 and 12 hours could be gastronomically logical. As we do not usually have as much time there is another way to produce acceptable results. Cut the onion into strips also and just cover it in virgin olive oil. Incorporated a couple of lumps of brown sugar to dissolve in half a glass of red or white wine if you do not want to be too black. Stir constantly over medium heat in half an hour will be caramelized onions.

If we did a good caramelized onion and compact whole is just very dark.For this particular recipe that we want to finish it completely, so it will remove it while it is still pretty blonde. This may mean something less than twenty minutes from the rapid method.

While cutting the tenderloin into medallions and season, sprinkle with chopped parsley. Fry it slowly in a casserole until only the heart is pink.Pour onions and baked just done with the meat juices. Therefore we do not incorporate all the oil, but only half. Preheat oven to 180 degrees and cook until onion becomes dark tone desired. The tenderloin is generally quite soft and do not worry how it looks professional should after baking.

The dish is visually very strong, very fatty, and the contrast between the sweet onion and sirloin provide a very pleasant feeling. You have to constantly watch the final stage of baking as it is very easy to burn the onion before reaching the desired point.