FILET MIGNON - GRILLED WITH CARMELIZED ONION AND MUSHROOM SAUCE

By akselden

Ingredients

• 1 T. vegetable oil
• 1 red onion, halved, cut into slices 1/4" thick
• 1/4 C. water
• 8 oz. wild mushrooms, cleaned and trimmed
• 1/2 C. chicken broth
• 1 T. unsalted butter
• 1/2 tsp. minced rosemary
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 filet mignons, each about 8 oz. and 2 1/2" thick
• 1 T. olive oil
• Smoked coarse ground pepper to taste
• Maldon sea salt for sprinkling
• Potato Caraway Cakes

Preparation

Step 1

1. In saute pan over medium heat, warm vegetable oil. Add onion, cook stirring frequently until soft and caramelized, about 15 minutes, adding water halfway through the cooking. Add bacon, cook, stirring occasionally until crisp about 8 minutes. Using slotted spoon, transfer onion mixture to bowl; reserve fat in pan.

2. Increase heat to medium high; add mushrooms. Cook, stirring occasionally, until browned, 6-7 minutes. Return onion mixture to pan. Add broth and butter; cook until slightly thickened, about 1 minute. Remove from heat. Stir in rosemary; season with kosher salt and black pepper. Keep sauce warm.

3. Pat filets dry with paper towels. Wrap kitchen twice around each side of filet and tie securely. Drizzle filets with olive oil; rub evenly on all sides. Generously season with kosher salt and smoked pepper. Preheat grill pan over medium heat for 10 minutes. Place filets on pan. Grill for 6-7 minutes per side for rare to medium-rare, rotating filets 90* halfway through grilling on each side; internal temperature should register 125-130*F.

4. Transfer to cutting board, tent with foil. Let rest 10 minutes. Cut filets into 1/4" slices. Spoon sauce onto plates; fan steak slices on top. Sprinkle with Maldon sea salt.