Filet Mignon With Shallot Sauce And Crispy Onions
- Sauce
- 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
- Onion Rings
- 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
- For SAUCE:
- 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 240u0b0F
- Pour vegetable oil into heavy large saucepan to depth of 3 inches.
- Heat to 375u0b0F
- 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.
sauce, olive oil, shallots, sugar, balsamic vinegar, chicken stock, beef stock, thyme, onion, vegetable oil, flour, salt, pepper, onion, filet
Taken from www.food.com/recipe/filet-mignon-with-shallot-sauce-and-crispy-onions-465038 (may not work)