Seared Steaks with Caramelized Onions & Gorgonzola

This hearty and elegant dish is quick and easy  to make perfect for busy weeknight or a relaxing weekend dinner! Try it with a bold and rich cab or try it with this month’s Premier Series  Terra d‘Oro Amador County Sangiovese 2012!

Seared Steaks with Caramelized Onions & GorgonzolaMakes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS

  • 2 tablespoons canola oil, divided
  • 2 large onions, sliced (about 4 cups)
  • 1 tablespoon brown sugar
  • 1/2 cup reduced-sodium beef broth
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
  • 1/4 cup crumbled Gorgonzola or blue cheese

PREPARATION

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.

2. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Recipe and photo from  www.EatingWell.com