Description
From bistro zenith, boca raton, fl.
Ingredients
- Olive Oil
- Shallots
- Sugar
- Balsamic Vinegar
- Chicken Stock
- Beef Stock
- Fresh Thyme
- Vegetable Oil
- Flour
- Salt
- Pepper
- Onion
- Filet Mignon
Instructions
- For sauce:
- Heat oil in heavy large skillet over medium heat
- Add shallots and saute 15 minutes
- Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes
- Add vinegar and boil until reduced to syrup consistency, about 1 minute
- Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes
- Add thyme
- Season with salt and pepper
- Prepare barbecue or preheat broiler
- For onion rings:
- Preheat oven to 240f
- Pour vegetable oil into heavy large saucepan to depth of 3 inches
- Heat to 375f
- Stir flour, salt and pepper in large bowl
- Add onion slices and toss to coat, separating rings
- Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch
- Using slotted spoon, transfer onion rings to paper towels and drain
- Place onions on large baking sheet
- Season lightly with additional salt
- Place in oven to keep warm
- Season steaks with salt and pepper
- Grill or broil steaks to desired doneness, about 4 minutes per side for rare
- Transfer steaks to plates
- Rewarm sauce
- Spoon shallot sauce around steaks
- Top steaks with onions