Filet Mignon, Pan-crisped Sweet Onions, And Honey-mustard Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (8 ounce) filet mignon steaks
• 1/4 cup peanut oil
• 2 sweet onions, chopped (about 1 cup)
• 8 garlic cloves, minced
• 3/4 cup carrot, chopped
• 3/4 cup celery, chopped
• 4 bay leaves
• 5 black peppercorns
• 1 cup wine or 1 cup port wine
• 4 cups chicken stock
• 1 cup dijon mustard
• 1/3 cup honey
• 10 tablespoons butter, sliced
• 1 cup peanut oil
• 1 1/2 cups flour
• 4 large sweet onions, very finely julienned

Recipe

• 1 sauce: heat oil in a heavy saucepan. add onions, garlic, carrots, celery, bay leaves, and peppercorn to the hot pan and sauté over medium-heat for about 5 minutes, stirring occasionally until golden brown. deglaze pan with the wine and add the stock, mustard, and honey.
• 2 reduce liquid to about 2 1/2 cups, stirring constantly until the sauce is thick enough to coat the back of a spoon.
• 3 strain through a finemesh sieve into a clean saucepan (discard the solids) and return to the heat. whisk in the butter, a little at a time, and mix thoroughly.
• 4 keep the sauce warm over hot water in a double boiler.
• 5 onions: heat oil in a deep fryer or heavy saucepan (there should be enough to come at least 1 1/2 inches up the sides of the pan).
• 6 place flour on a plate and lightly dredge the onions in the flour.
• 7 when the oil is hot, fry the onions for about 7 minutes over medium-high heat, turning constantly but gently, until golden brown.
• 8 drain on paper towels, and keep warm.
• 9 season the steaks with salt and pepper. grill for 6 minutes per side for medium-rare or about 7 minutes per side for medium.
• 10 place a steak in the center of each warm serving plate and spoon the sauce around the meat.
• 11 place a handful of the onions on top of each filet and the rest on the side. serve immediately.