Entrée: United States – Tender Beef Fillet with Garlic and Red Onion Sauce

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

2 filet mignon steaks, about 12 oz total (340 g total)
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
1 small red onion, finely sliced
3 cloves garlic, minced
1 / 2 cup (120 ml) beef stock
2 tbsp (30 g) unsalted butter
1 tsp fresh thyme leaves (optional)

Instructions

1. **Prepare the Steak:**
   - Season each filet mignon generously with salt and freshly ground black pepper on both sides.
   - Heat the olive oil in a skillet over medium-high heat until it's shimmering.

2. **Sear the Steaks:**
   - Add the seasoned filet mignon to the hot skillet. Sear each side for about 3 to 4 minutes for medium-rare, adjusting time accordingly for desired doneness.
   - Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, tented loosely with foil to keep warm.

3. **Make the Sauce:**
   - In the same skillet, add the sliced red onion and cook over medium heat until softened, about 3-4 minutes.
   - Add the minced garlic and sauté for another minute until fragrant.
   - Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer and reduce by half.
   - Stir in the butter and thyme leaves, if using, to create a smooth sauce.

4. **Serve:**
   - Plate the rested filet mignon steaks and top them with the garlic and red onion sauce.
   - Serve immediately, garnished with additional thyme if desired. Enjoy!