Prep 30 mins
Cook 1 hr
Three kinds of onions, plus shallots and garlic are caramelized before being cloaked in cognac.
- 2 filet of beef
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 small yellow onion, sliced and seperated into rings
- 1 small red onion, sliced and seperated into rings
- 1 bunch green onion, chopped
- 6 shallots, chopped
- 2 garlic cloves, minced
- 1⁄4 cup cognac
- 1⁄4 cup beef broth
- Sprinkle beef evenly with 1/2 tsp salt and 1/4 tsp pepper. Brown fillets in hot oil in an ovenproof cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving dripping in skillet.
- Melt butter drippings over medium-high heat. Add yellow and red onion rings, and saute 5 minutes.
- Add green onions, shallot, and garlic, and saute 10-15 minutes or until lightly browned. Stir in cognac and broth; cook over medium high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
- Bake at 400 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 140 degrees. (let stand till tempature rises to 145 degrees).
- Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room tempature for 10 minutes.
- Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
My boyfriend made this for me and it was fantastic!