Seared Steaks with Caramelized Onions and Gorgonzola

One day, a couple of years ago, I was surprised with an issue of Eating Well, addressed to me, in my mailbox. I never signed up for the subscription but by some happy accident I ended up with a two year subscription. I thoroughly enjoyed every moment of it, and sometimes go back and re-read the issues. Yes, I know, I have a bit of an addiction to anything food related. hey, at least it's not heroin :-) Anyways...........I happened upon this recipe for seared steaks and was instantly drawn in. As a former vegetarian, I do not always get super excited about red meat. I do, however, love a good steak once in a blue moon. I also love, love, LOVE Gorgonzola. Tim is not a fan of pungent cheese, but he went along with the operation due to the fact that it was on top of a big, fat, juicy, steak. This steak was delicious, yet simple. Elegantly served on a bed of caramelized onions, how can you go wrong? I served this with a very simple salad of spring greens, avocado slices, and heirloom tomatoes. Yum!



















Seared Steaks with Caramelized Onions and Gorgonzola
*recipe from Eating Well December 2008. Pg 22

2 Tablespoons canola oil
2 Large onions, sliced
1 Tablespoon brown sugar (I may have added more than that...Tim made me do it!)
1/2 Cup reduced sodium beef broth (I used chicken broth because that's what I had on hand...still wonderful!)
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound beef tenderloin (fillet mignon, or sirloin steak, about 1 inch thick),trimmed and cut into 4 steaks
1/4 Cup Gorgonzola cheese, crumbled

Heat 1 tablespoon of the oil over medium heat in a large skillet. Add brown sugar and onions and cook, stirring often, until brown and very tender. This should take 15 minutes. Add broth, vinegar, and 1/4 teaspoon salt and continue to cook until liquid is almost evaporated, about 3-4 minutes. Keep warm.

season both sides of the steaks with salt and pepper. Heat remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook until browned, 3-5 minutes. Turn them over and top with the cheese. Cook until cheese is melted and the steaks are the desired done-ness. This will be another 3-5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Eating well is also kind enough to provide nutritional information for all of their recipes. Here is the info for this one:
338 calories, 16 G fat, 69 MG cholesterol, 11 G Carbohydrates, 36 G protein, 2 G Fiber, 468 MG sodium, 565 MG potassium.