Tenderloin Steaks with Red Onion Marmalade
Filet mignon and its cousins are the most tender cuts of beef, and don't need much cooking or seasoning to be delicious. A
quick broil here gives them a wonderful browned crust and perfectly juicy interior. Pairing with a simple sweet-sour onion
concoction elevates the dish to elegant company's-coming fare without requiring any extra time―the marmalade cooks in the
same eight minutes as the steaks.
View Recipe: Tenderloin Steaks with Red Onion Marmalade