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Heat skillet with 5 teaspoons of extra virgin olive oil and add onions. Cook for about 10 minutes or until onions are golden brown and caramelized. If pan is getting dry, add some water. Set aside. |
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On high heat, add remaining extra virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds and turn over only once. |
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Add balsamic vinegar to the beef; this will deglaze the pan and will reduce down to a thick sauce. |
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Add the caramelized onions to the pan and continue to cook for a few seconds. Salt and pepper to taste. |
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Plate the beef tenderloins with the caramelized onions on top. |
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Drizzle beef with the balsamic reduction and serve hot. |
