Filet Mignon In French Onion Soup
Recipe courtesy of Kevin Minnick, Executive Chef, Quincy Country Club (Quincy, Ill.)
Ingredients
- Ingredients for the French onion soup base:
- yellow onions - 3 ea., large, thinly sliced
- unsalted butter - 3 Tbsps.
- olive oil - 1 Tbsp.
- salt - 1 tsp.
- black pepper - 1/2 tsp.
- sugar - 1 tsp. (to aid caramelization)
- garlic cloves - 3 ea., minced
- dry white wine (such as Sauvignon Blanc) - 1/2 cup
- beef stock - 4 cups
- fresh thyme leaves - 1 Tbsp.
- bay leaf - 1 ea.
- Worcestershire sauce - 1 Tbsp.
- balsamic vinegar - 1 tsp.
- Ingredients for the filet mignon:
- filet mignon steaks - 6 ea., 6 oz.
- olive oil - 2 Tbsps.
- unsalted butter - 2 Tbsps.
- garlic cloves - 2 ea., smashed
- baby carrots - 3 ea., glazed
- mashed potatoes
- sauteed mushrooms
- crispy onions
- salt - to taste
- black pepper - freshly ground, to taste
Instructions
Procedure for the French onion soup base:
In a large, heavy-bottom pot, melt butter with olive oil over medium-low heat.
Add the sliced onions, salt, and sugar. Stir occasionally and cook for 30-40 minutes, or until onions are deeply caramelized.
Stir in the minced garlic and cook for another minute.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer until reduced by half.
Add beef stock, thyme, bay leaf, Worcestershire sauce, and balsamic vinegar. Simmer for 20 minutes.
Remove the bay leaf and adjust seasoning as needed. Keep warm until plating.
Procedure for the filet mignon:
Season the fillets generously with salt and black pepper.
Heat olive oil in a cast-iron skillet over high heat.
Sear the filets for 3-4 minutes per side until a crust forms.
Reduce heat to medium-low, add butter, garlic, and thyme, and baste the steaks for 1-2 minutes.
Transfer to a 400°F (200°C) oven and cook to desired doneness:
Medium-rare: 125°F (52°C), about 5 minutes
Medium: 135°F (57°C), about 7 minutes
Let rest for 5 minutes before serving.
To Assemble:
Ladle the hot French onion soup base into a shallow bowl.
Add a scoop of mashed potatoes.
Add the glazed carrots and mushrooms.
Place the filet mignon in the center of the bowl,
Garnish with crispy onions and serve immediately.
