Filet Mignon With Shallot Sauce and Crispy Onions |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From Bistro Zenith, Boca Raton, FL. Ingredients:
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 |
Directions:
1. For SAUCE:.
2. Heat oil in heavy large skillet over medium heat.
3. Add shallots and saute 15 minutes.
4. Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
5. Add vinegar and boil until reduced to syrup consistency, about 1 minute.
6. Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
7. Add thyme.
8. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
9. Prepare barbecue (medium-high heat) or preheat broiler.
10. For ONION RINGS:.
11. Preheat oven to 240°F
12. Pour vegetable oil into heavy large saucepan to depth of 3 inches.
13. Heat to 375°F
14. Stir flour, salt and pepper in large bowl.
15. Add onion slices and toss to coat, separating rings.
16. Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
17. Using slotted spoon, transfer onion rings to paper towels and drain.
18. Place onions on large baking sheet.
19. Season lightly with additional salt.
20. Place in oven to keep warm.
21. Season steaks with salt and pepper.
22. Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
23. Transfer steaks to plates.
24. Rewarm sauce.
25. Spoon shallot sauce around steaks.
26. Top steaks with onions.
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