HEAT oil and butter in large saute pan over medium heat. Add
sliced onions, salt, and pepper.
COOK 10 minutes or until caramelized (softened and golden
brown), stirring frequently.
ADD wine, broth, vinegar and chopped rosemary. Bring to a boil.
Reduce heat and simmer for 10-15 minutes or until sauce is
reduced by half.
RUB beef filets with oil, then season with salt and pepper. Grill to
preferred temperature.
PLACE grilled filets on a large platter; top with sauce. Garnish with
parsley and rosemary.
|