1 small yellow onion, sliced and separated into rings
1 small red onion, sliced and separated into rings
1 bunch green onions, chopped
6 shallots, chopped
2 garlic cloves, minced
1/4 cup cognac*
1/4 cup beef broth
Salt and pepper to taste
How to Make It
Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown fillets in hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side. Remove fillets, reserving drippings in skillet.
Melt butter in drippings over medium-high heat. Add yellow and red onion rings, and sauté 5 minutes.
Add green onions, shallots, and garlic, and sauté 10 to 15 minutes or until lightly browned. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place fillets on top of onion mixture in skillet. Cover with aluminum foil.
Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of meat registers 135° (medium rare).
Remove fillets from skillet, reserving onion mixture in skillet; cover fillets loosely, and let stand at room temperature 10 minutes.
Cook onion mixture over medium heat, stirring constantly, 5 minutes or until liquid evaporates. Add salt and pepper to taste. Serve with fillets.
*1/4 cup red wine or beef broth may be substituted for cognac.
Made this for a valentines dinner with another couple. I have to admit I was a little skeptical about cooking the steaks this way; we are HUGE grillers. The steaks came out perfectly!! The onions were delicious. We served with oven roasted asparagus and a salad-butter lettuce with a blue cheese vinagrette. DELISH! My friend made a flourless chocolate torte with raspberries and fresh whipped cream for dessert which was to die for. Had some onions left over...I think I'm going to make some french onion soup. (the only negative? my house smelled like onions the next day! Out came the candles!)
I made this dish for Valentine's Day dinner. While my husband and I liked the onions, I thought they overpowered the filet, and the sauce was too dry for a cut of meat that has very little fat. I would consider using it on a New York or ribeye steak, but not on a filet. I also did not think it was festive enough for a romantic dinner.
Good recipe. I added sliced fresh mushrooms to the recipe the first time I cooked it, which I would recommend. My second time making it, I still added mushrooms, used 1/2 cup beef broth (no cognac) and also added gorgonzola cheese to the top of each steak during the last 10 minutes it sets out of the oven. It was fabulous!!!
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