Seared Steaks with Caramelized Onions and Gorgonzola

Beef tenderloin is naturally lean and mild-flavored, so it's great paired with the intense flavors of sweet caramelized onions and salty Gorgonzola cheese.

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2 tablespoons canola oil, divided

2 large onions, sliced

1 tablespoon brown sugar

1/2 cup reduced-sodium beef broth

1 tablespoon balsamic vinegar

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound beef tenderloin (filet mignon) or sirloin steak, 1 to 1 1/4-inch thick, trimmed and cut into 4 steaks

1/4 cup crumbled Gorgonzola or blue cheese

Heat 1 tablespoon oil over medium heat in a large skillet. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.

Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Seared Steaks with Caramelized Onions and Gorgonzola

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