Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?
When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.
I don’t know why I do it.
I don’t know.
Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.
But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.
Women need that, too, you know. So, if just for now, I choose you, filet.
I choose YOU.
Filet Mignon with Red Onion and Tarragon Relish
Olive oil for the pan
1 large red onion, peeled and thinly sliced
1 tablespoon sugar
1/2 teaspoons salt
1/2 cup red wine, such as Cabernet Sauvignon or Merlot
1 1/2 tablespoons sherry vinegar
1/2 cup coarsely chopped fresh tarragon
2 – 4 filets mignon
Salt and Pepper
Olive oil for the pan
For the Relish
Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.
Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.
For the Steaks
Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).
Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.
To serve, mound the relish on top of each steak and enjoy.
* Remember to bring your steaks to room temperature before cooking so that they heat evenly.
Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.