Copycat Olive Garden Beef Filets In Balsamic Sauce

1. SAUCE: Heat oil and butter in a large saute pan over medium heat. Add sliced onions, salt, and pepper; cook 10 minutes or until softened and golden browned, stir frequently.

2. Add both wines, broth, vinegar and bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

3. BEEF: Lightly rub filets with oil; season with salt and pepper. Grill to preferred temperature. Place onions and sauce on a platter and top with steaks. Garnish with parsley and rosemary.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	42.6687 g
Protein	550.7869 g
Carbohydrates	21.3035 g
Energy	2799.7263 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6804 g
Water	2278.5467 g
Aspartic acid	0.9938 g
Calcium, Ca	3478.0841 mg
Lutein + zeaxanthin	0.6526 g
Fiber, total dietary	5.6164 g
Carotene, beta	0.4456 g
Niacin	34.4127 mg
Vitamin A, RAE	817.8407 g
Arginine	1.585 g
Riboflavin	4.4115 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	2.3852 g
Sodium, Na	2347.793 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5065 g
Total lipid (fat)	42.6687 g
Manganese, Mn	0.9464 mg
Fructose	2.3619 g
Proline	0.4898 g
Fatty acids, total saturated 16:0	5.096 g
Fatty acids, total saturated 8:0	0.0001 g
Choline, total	1771.5002 mg
Sugars, total	4.7849 g
Serine	0.5832 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.2119 g
Fatty acids, total saturated 20:4 undifferentiated	1.4144 g
Vitamin B-6	3.3658 mg
Selenium, Se	457.808 g
Ash	37.025 g
Fatty acids, total saturated 18:1 undifferentiated	12.8207 g
Pantothenic acid	0.4424 mg
Phenylalanine	0.567 g
Copper, Cu	7.781 mg
Betaine	0.0128 mg
Thiamin	4.0364 mg
Retinol	816.0019 g
Methionine	0.3529 g
Iron, Fe	40.0345 mg
Carbohydrate, by difference	21.3035 g
Phosphorus, P	5369.1182 mg
Folate, total	469.2253 g
Tocopherol, gamma	0.0094 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6256 g
Lycopene	0.0288 g
Alanine	0.5595 g
Cholesterol	1360.0031 mg
Valine	0.5978 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	13.303 g
Glycine	0.7326 g
Carotene, alpha	0.0172 g
Glucose (dextrose)	2.4227 g
Fatty acids, total saturated 14:0	0.1384 g
Zinc, Zn	30.0114 mg
Isoleucine	0.4601 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	17.2608 g
Leucine	0.8199 g
Tocotrienol, alpha	0.0012 mg
Vitamin A, IU	2760.9925 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3264 g
Folate, DFE	469.2253 g
Tryptophan	0.2341 g
Phytosterols	0.1322 mg
Galactose	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Tyrosine	0.4483 g
Vitamin B-12	27.2841 g
Vitamin K (phylloquinone)	2.9553 g
Fatty acids, total saturated	7.6216 g
Histidine	0.3146 g
Fatty acids, total monounsaturated	13.3789 g
Threonine	0.4438 g
Folate, food	469.2253 g
Cryptoxanthin, beta	0.0359 g
Vitamin E (alpha-tocopherol)	13.6015 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.8976 g
Magnesium, Mg	608.087 mg
Lysine	0.343 g
Potassium, K	6606.9646 mg
Cystine	0.2162 g
Fluoride, F	34.8492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
White wine	0.5 cup	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Extra virgin olive oil	4 tablespoons	2420.8055	0	13.6
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Rosemary	6 sprigs	0	0	0
Parsley	1 dash	0	0	0
black pepper	1 pinch	0.3608	0.0919	0.0047
beef broth	0.5 cup	8.4	0.048	0.264
yellow onion	1	0	0	0
marsala wine	0.5 cup	2420.8055	0	13.6
beef tenderloin fillet	6	2420.8055	0	13.6