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.

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