Filet Mignon with Shallot Sauce and Crispy Onions

Indulge in the ultimate steakhouse experience at home with this decadent Filet Mignon with Shallot Sauce and Crispy Onions. Perfectly seared filet mignon steaks are basted in butter for melt-in-your-mouth tenderness, then draped in a velvety shallot sauce made with white wine, beef stock, and heavy cream. The dish is crowned with golden, crispy fried onions for a satisfying crunch that beautifully complements the rich, savory flavors. This gourmet recipe is surprisingly simple to prepare in under an hour, making it ideal for an elegant date night or a special dinner for two. Serve alongside roasted vegetables or mashed potatoes for an unforgettable meal.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces filet mignon steaks
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 pieces shallots
• 0.5 cup beef stock
• 0.25 cup heavy cream
• 0.25 cup white wine
• 1 large yellow onion
• 0.5 cup all-purpose flour
• 1 cup canola oil

Directions

Step 1

Season both sides of the filet mignon steaks with salt and black pepper. Let them rest at room temperature for 15-20 minutes.

Step 2

Peel and finely mince the shallots, and thinly slice the yellow onion. Set both aside.

Step 3

Heat a skillet over medium-high heat and add olive oil. When the oil is shimmering, add the steaks. Sear each side for 2-3 minutes until a crust forms. Reduce heat to medium, add 2 tablespoons of butter, and baste the steaks. Cook until the desired doneness is achieved (125°F for medium-rare). Remove the steaks, tent with foil, and rest.

Step 4

In the same skillet, lower the heat to medium and add the minced shallots. Cook until softened, about 2 minutes.

Step 5

Deglaze the skillet by adding white wine, scraping up any browned bits with a wooden spoon. Cook for 1-2 minutes until the wine reduces by half.

Step 6

Add beef stock and heavy cream to the skillet. Simmer for 4-5 minutes until the sauce thickens. Check for seasoning and adjust with salt and pepper. Remove from heat and stir in the remaining tablespoon of butter for a glossy finish.

Step 7

While the sauce simmers, heat canola oil in a small saucepan over medium-high heat for frying the onions.

Step 8

Toss the sliced yellow onions in the flour, shaking off any excess. Fry in batches until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while hot.

Step 9

To assemble, place the filet mignon on a plate, spoon the shallot sauce generously over the top, and garnish with crispy fried onions. Serve immediately.

Nutrition Facts

Serving size	(1264.0g)

Amount per serving	% Daily Value*
Calories	4144.3

Total Fat 351.8g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 59.3g
Cholesterol 553.2mg	0%
Sodium 3142.7mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 6.5g	0%
Total Sugars 11.8g
Protein 149.9g	0%

Vitamin D 0IU	0%
Calcium 114.7mg	0%
Iron 17.9mg	0%
Potassium 2375.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.1%

Protein: 14.8%

Carbs: 7.1%