Filet Mignon, Pan-Crisped Sweet Onions, and Honey-Mustard Sauce

Submitted by ElaineAnn

"Make a great steak even better."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 4 (8 ounce) filet mignon steaks

• For Sauce

• 1⁄4 cup peanut oil
• 2 sweet onions, chopped (about 1 cup)
• 8 garlic cloves, minced
• 3⁄4 cup carrot, chopped
• 3⁄4 cup celery, chopped
• 4 bay leaves
• 5 black peppercorns
• 1 cup white wine or 1 cup port wine
• 4 cups chicken stock
• 1 cup Dijon mustard
• 1⁄3 cup honey
• 10 tablespoons butter, sliced

• For Onions

• 1 cup peanut oil
• 1 1⁄2 cups flour
• 4 large sweet onions, very finely julienned

directions

1. Sauce: Heat oil in a heavy saucepan. Add onions, garlic, carrots, celery, bay leaves, and peppercorn to the hot pan and sauté over medium-heat for about 5 minutes, stirring occasionally until golden brown. Deglaze pan with the wine and add the stock, mustard, and honey.
2. Reduce liquid to about 2 1/2 cups, stirring constantly until the sauce is thick enough to coat the back of a spoon.
3. Strain through a finemesh sieve into a clean saucepan (discard the solids) and return to the heat. Whisk in the butter, a little at a time, and mix thoroughly.
4. Keep the sauce warm over hot water in a double boiler.
5. Onions: Heat oil in a deep fryer or heavy saucepan (there should be enough to come at least 1 1/2 inches up the sides of the pan).
6. Place flour on a plate and lightly dredge the onions in the flour.
7. When the oil is hot, fry the onions for about 7 minutes over medium-high heat, turning constantly but gently, until golden brown.
8. Drain on paper towels, and keep warm.
9. Season the steaks with salt and pepper. Grill for 6 minutes per side for medium-rare or about 7 minutes per side for medium.
10. Place a steak in the center of each warm serving plate and spoon the sauce around the meat.
11. Place a handful of the onions on top of each filet and the rest on the side. Serve immediately.