Grilled Filets Mignons with Caramelized Onion and Mushroom Sauce
Combining tender filets mignons with a wild mushroom sauce, this recipe from Chef Bryan Voltaggio makes an elegant dish for entertaining. The steaks are cooked on a stovetop grill pan, so you can prepare this meal even in the midst of winter. Be sure to tie the filets with kitchen twine as instructed below so they will cook evenly.
- 1 Tbs. vegetable oil
- 1 red onion, halved and cut into slices 1/4 inch thick
- 1/4 cup water
- 1/2 cup diced Berkshire double-smoked bacon
- 8 oz. wild mushrooms, cleaned and trimmed
- 1/2 cup chicken broth
- 1 Tbs. unsalted butter
- 1/2 tsp. minced fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 filets mignons, each about 8 oz. and 2 1/2 inches thick
- 1 Tbs. olive oil
- Smoked coarse ground pepper, to taste
- Maldon sea salt for sprinkling
- Potato caraway cakes for serving (see related recipe at left)
In a sauté pan over medium heat, warm the vegetable oil. Add the onion and cook, stirring frequently, until soft and caramelized, about 15 minutes, adding the water halfway through the cooking time. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the onion mixture to a bowl; reserve the fat in the pan.
Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring occasionally, until browned, 6 to 7 minutes. Return the onion mixture to the pan and add the broth and butter. Cook until slightly thickened, about 1 minute. Remove the pan from the heat. Stir in the rosemary and season with kosher salt and black pepper. Keep the sauce warm.
Pat the filets dry with paper towels. Wrap kitchen twine around the sides of each filet and tie securely. Drizzle the filets with the olive oil, rubbing it evenly on all sides. Generously season the meat with kosher salt and smoked pepper.
Preheat a grill pan over medium heat for 10 minutes. Place the filets on the pan and grill for 6 to 7 minutes per side for rare to medium-rare, rotating the filets 90 degrees halfway through grilling on each side; the internal temperature should register 125° to 130°F on an instant-read thermometer.
Transfer the filets to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the filets into 1/4-inch slices. Spoon the sauce onto individual plates and fan the steak slices on top. Sprinkle with Maldon sea salt and serve immediately with potato caraway cakes. Serves 4.
Recipe by Chef Bryan Voltaggio.