4 tsp. olive oil2 cloves garlic, crushed1 cup onion, chopped½ cup red wine1½ cups chicken or vegetable broth2 tsp. Harissa Paste¼ cup tomato paste½ tsp. salt¼ tsp. black pepper4 4-oz. beef tenderloin fillets
1.Heat olive oil in a medium non-stick skillet over medium heat.
2.Add garlic and cook slowly until it becomes translucent. Stir frequently and do not allow the garlic to brown.
3.Add onion and cook until it become translucent, about 10 minutes.
4.Add wine, chicken or vegetable stock, Harissa Paste, tomato paste, salt, and pepper. Cook, stirring frequently, until reduced to about 1 cup.
5.Keep sauce warm on a burner over low heat.
6.Preheat oven to 400°F.
7.Heat large non-stick skillet in the oven for 15 minutes.
8.Remove pan and spray lightly with olive oil.
9.Add beef and return the pan to the oven.
10.Let beef sear on each side for about 4-5 minutes for rare.
11.When meat is done to your liking, remove it from the oven and allow it to rest on a carving board for 2-3 minutes before slicing.
12. Slice very thin.