Beef Tenderloin In Caramelized Sugar
- 4 pieces filet mignon, each 1 inch thick
- 1 cup sugar
- 1/2 cup nam pla, or to taste
- 1 large onion, cut in half-moon slices
- 1 teaspoon black pepper, or more
- Put a 10-inch skillet over high heat.
- Wait a minute.
- Add meat, and brown on both sides.
- Turn off heat, and place steaks on plate.
- A minute later, add sugar to pan, and turn heat to medium.
- Cook, gently shaking pan, until sugar liquefies and begins to bubble.
- Cook another minute until it darkens, then turn off heat.
- Mix nam pla with 1/2 cup water.
- Carefully add liquid, and turn heat to medium-high.
- Cook, stirring constantly, until caramel melts into liquid.
- Add onions, and cook, stirring, about 5 minutes.
- Stir in any liquid that has accumulated around meat.
- Stir in black pepper, and return meat to pan.
- Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare).
- Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.
filet, sugar, onion, black pepper
Taken from cooking.nytimes.com/recipes/11246 (may not work)