Beef filet mignon recipe, how to cook filet mignon, onion confit, steak with crumbled blue cheese

Chapters

Learn More

This very appetizing and impressive dish is actually very easy to prepare. Use the same method for a veal or pork chop. The zucchini strips under the filet are simply sautéed in butter for a couple of minutes until tender. The Yukon potatoes were shaped with a melon baller, poached in water for a few minutes, drained, sautéed in a frying pan with a little butter to create their golden brown color.

Makes 4 servings

4	8 oz. filet mignons
1	tbsp. extra virgin olive oil, plus 1 tbsp. butter to cook the filets
4-6	tbsps. high grade blue cheese

Caramelized onions
2	tbsps. olive oil
6	large white or Vidalia onions
1	tbsp. extra virgin olive oil
1	tbsp. butter
1/2	cup light brown sugar
1/2	cup balsamic vinegar

Preheat oven to 375° F

Clean the beef tenderloin (refer to the “Trimming of Tenderloin” section of the “Meat and
Poultry” DVD) or buy the filets already cut.

In a sauté pan, heat the olive oil and the butter. When the butter is foamy, add the filets and cook until golden brown on each side. Place in the oven and remove from oven when they are cooked almost to your liking (a couple of minutes prior to desired cooking time). Cover each filet with the onion confit, top with about 1 tbsp. of crumbled blue cheese and bake for another 2 minutes.

Caramelized onions
In a Dutch oven with a lid, heat 2 tablespoons of olive oil, add the Vidalia onions and cook covered at a very low heat until they are totally cooked. Remove from the Dutch oven, drain their water and reserve.

In a large sauté pan, add 1 tablespoon of extra virgin olive oil with 1 tablespoon of butter. When butter is foamy, add the drained onions and cook until dark golden brown, add brown sugar and vinegar. Cook for 15 minutes at very low heat.