Tenderloin Steaks with Onions:
Trim the tenderloin and cut it into steaks about 3 centimeters thick.
Stand each steak on its side and, if desired, lightly pound with a meat mallet.
Pat the steaks dry with paper towels and season with salt and pepper.
Cut the onions into thin slices.
Heat a pan with butter and fry the onions until light brown. Add 2 tbsp water and ½ tsp salt and let the onions fry until the water is absorbed.
Remove the onions from the pan and keep them warm under foil.
Melt a bit more butter in the pan and brown the steaks for about 1 minute on each side.
Reduce to medium heat and fry the steaks for 3-4 minutes on each side until they are just cooked through.
Remove the steaks from the pan and keep them warm under foil.
Pan Sauce:
Pour broth and cream into the pan.
Heat through and thicken with a sauce thickener.
Season the sauce to taste with vinegar, sugar, lemon juice, and salt and pepper.
Add some browning, until the sauce reaches the desired color.
Serving:
Arrange the fried onions on top of the tenderloin steaks.
Serve with the pan sauce, steamed peas from frozen, tzatziki, and oven-baked potato wedges.
