Ingredients
1 medium onion, thinly sliced3 tablespoons butter, divided2 garlic cloves, minced3/4 teaspoon salt, divided1/2 teaspoon dried oregano2 tablespoons tomato paste1-1/4 cups dry red wine or beef broth1/2 teaspoon pepper, divided6 beef tenderloin steaks (4 to 6 ounces each)3 tablespoons olive oil
Preparation
In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer.
Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm.
Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
