↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 (6 ounce) filet mignon steaks
Seasoned salt to taste
Cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled
Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
NOTE: Caramelizing Onions, Step-by-Step
You can caramelize any type of onion, but depending on their sugar content, some might caramelize more quickly than others. A standard yellow onion is just fine--it actually contains more sugars than sweet onions.
To caramelize an onion, we used 1 medium onion, 3 tablespoons cooking oil or butter, a pinch of salt, a pinch of black pepper (optional), and a pinch of sugar (optional).
Slice the top off of your onion. Cut the onion in half from top to bottom and peel it.
Place half of the onion, flat side down, on a clean, flat cutting surface. Slice the onion into half-rings. The thickness of the slices is not important, although thinner slices will cook faster. If you prefer a more rustic look and feel, make the slices very thick.
Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.
We used 3 tablespoons of olive oil. Butter is also delicious, but it tends to burn more easily, so be sure the pan doesn't get too hot.
When the fat begins to ripple, the oil is hot enough. Add the onions to the hot oil. Stir the onions until they are coated with oil. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.
Continue to stir the onions. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is what should happen.
Continue stirring and watch as the onions color turns darker and darker.
If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously to deglaze. The water will evaporate almost immediately while loosening the onion slices. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire. Caramelized onions are perfect to use as the flavor-base of an onion soup, or to garnish sandwiches and other dishes.
SMOTHERN FILET
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 (6 ounce) filet mignon steaks
Seasoned salt to taste
Cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled
Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
NOTE: Caramelizing Onions, Step-by-Step
You can caramelize any type of onion, but depending on their sugar content, some might caramelize more quickly than others. A standard yellow onion is just fine--it actually contains more sugars than sweet onions.
To caramelize an onion, we used 1 medium onion, 3 tablespoons cooking oil or butter, a pinch of salt, a pinch of black pepper (optional), and a pinch of sugar (optional).
Slice the top off of your onion. Cut the onion in half from top to bottom and peel it.
Place half of the onion, flat side down, on a clean, flat cutting surface. Slice the onion into half-rings. The thickness of the slices is not important, although thinner slices will cook faster. If you prefer a more rustic look and feel, make the slices very thick.
Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.
We used 3 tablespoons of olive oil. Butter is also delicious, but it tends to burn more easily, so be sure the pan doesn't get too hot.
When the fat begins to ripple, the oil is hot enough. Add the onions to the hot oil. Stir the onions until they are coated with oil. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.
Continue to stir the onions. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is what should happen.
Continue stirring and watch as the onions color turns darker and darker.
If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously to deglaze. The water will evaporate almost immediately while loosening the onion slices. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire. Caramelized onions are perfect to use as the flavor-base of an onion soup, or to garnish sandwiches and other dishes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.