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Olive Garden Beef Filets in Balsamic Sauce

    4 tablespoons extra virgin olive oil
    4 tablespoons butter
    1 yellow onion, medium and sliced thin
    Salt to taste
    Black pepper to taste
    1/2 cup dry white wine
    3 fresh rosemary sprigs, finely chopped
    1/2 cup Marsala wine
    1/2 cup beef broth
    2 tablespoons balsamic vinegar
    4 beef tenderloin filets (6 oz each)
    parsley, finely chopped
    Rosemary sprig, for garnish

  Heat oil and butter in large saute pan over medium heat. Add sliced
 onions, salt, and pepper. Cook 10 minutes or until caramelized
 (softened and golden brown), stirring frequently. Add wine, broth,
 vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer
 for 10-15 minutes or until sauce is reduced by half.

  Rub beef filets with oil, then season with salt and pepper. Grill to
 preferred temperature. Place grilled filets on a large platter; top
 with sauce. Garnish with parsley and rosemary.