60 ml butter
30 ml vegetable oil
500 g onions, thinly sliced
250 ml red wine
salt & pepper to taste
4 minute steaks
150 ml cream
In a large skillet; melt 3 tablespoons (40 ml) butter and half the oil over medium heat. Add onions, cover, and cook, stirring occasionally for 10 to 15 minutes until softened and light golden brown.
Add half the wine to onions. Season with salt and pepper. Bring to a boil, reduce heat to low and cook for an additional 5 to 10 minutes until soft.
Meanwhile, in another skillet; melt remaining butter and oil over medium heat. When hot, add steaks. Cook, turning once, for one to two minutes each side. Season with salt and pepper to taste.
Strain cooked onions, reserving liquid. Place on serving plate. Place steaks on top of onions. Keep warm.
In the skillet that steaks were in; add remaining wine and bring to boil, stirring to deglaze by scraping bottom. Stir in reserved onion liquid and cream. Return to boil, reduce heat and simmer for 1 to 2 minutes. Spoon sauce over steaks.
Serves 4