Beef Filets in Balsamic Sauce

Serves: 6

6 Beef Tenderloin filets (6 oz size)

4 tablespoons Extra Virgin Olive Oil

4 tablespoons Butter

1 Yellow onion, medium and sliced thin

1 pinch Salt

1 pinch Black pepper

1/2 cup Dry white wine

1/2 cup Marsala wine

1/2 cup Beef broth

2 tablespoons Balsamic vinegar

1 dash Parsley, finely chopped

6 Fresh rosemary sprigs

SAUCE: Heat oil and butter in a large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until softened and golden browned, stir frequently.

Add both wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

BEEF: Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature. Place onions and sauce on a platter and top with steaks. Garnish with parlsey and rosemary.