Filet Mignon With Shallot Sauce And Crispy Onions

  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 240u0b0F
  12. Pour vegetable oil into heavy large saucepan to depth of 3 inches.
  13. Heat to 375u0b0F
  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.

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)

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