Filet Mignon With Shallot Sauce and Crispy Onions
- Ready In:
- 1 tablespoon olive oil
- 6 ounces shallots, halved
- 2 tablespoons sugar
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup chicken stock
- 1⁄2 cup beef stock
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- vegetable oil
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion, thinly sliced
- 20 ounces filet mignon, 1-inch thick, 2 steaks
- Heat oil in heavy large skillet over medium heat.
- Add shallots and saute 15 minutes.
- Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
- Add vinegar and boil until reduced to syrup consistency, about 1 minute.
- Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
- Add thyme.
- Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
- Prepare barbecue (medium-high heat) or preheat broiler.
For ONION RINGS:
- Preheat oven to 240°F
- Pour vegetable oil into heavy large saucepan to depth of 3 inches.
- Heat to 375°F
- Stir flour, salt and pepper in large bowl.
- Add onion slices and toss to coat, separating rings.
- Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
- Using slotted spoon, transfer onion rings to paper towels and drain.
- Place onions on large baking sheet.
- Season lightly with additional salt.
- Place in oven to keep warm.
- Season steaks with salt and pepper.
- Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
- Transfer steaks to plates.
- Rewarm sauce.
- Spoon shallot sauce around steaks.
- Top steaks with onions.
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RECIPE SUBMITTED BY
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