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http://msenplace.blogspot.com/2010/10/ihcc-out-of-italy-chicken-florentine.html

Petite Sirloins with Red Wine reduction and Carmelized Onions

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Total Cook Time: 1 hr
Ingredients:

• 2-3 petite sirloins, room temperature
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• kosher salt
• pepper
• 1/4 cup butter
• 1 cup onion, julienne cut
• 1/2 teaspoon sugar
• 1 cup red wine
• 1 cup beef broth/stock
• 1 teaspoon dried rosemary

Directions:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.

Serve immediately

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