FILET MIGNON WITH TRIO OF ONIONS

serves 2

Onion purée:

3 pcs white onions, finely sliced

1 pc bay leaf

200 ml milk

100 ml cream

75 g unsalted butter

Salt and pepper, to taste

Red onion compote:

2 pcs large red onions, finely diced

30 g muscovado sugar

25 ml red wine vinegar

50 ml red wine

10 ml sherry

10 ml port

6 pcs pearl onions

30 g unsalted butter

1 pc bay leaf

2 sprigs thyme

100 ml vegetable stock

2 pcs filet mignon

Salt and pepper

1. To make the onion puree, sauté the sliced onions until translucent and soft. Add bay leaf, milk and cream and simmer over a low heat for 20 to 30 minutes. Remove and blend with the butter. Strain, season to taste and set aside until ready to use.

2. To make the compote, sauté the diced red onions until softened. Add sugar, vinegar, wine, sherry and port. Cook over a medium heat until almost all the liquid has evaporated, about 20 minutes. Set aside until ready to use.

3. Cook the pearl onions, butter, bay leaf and thyme in a small saucepan covered with the vegetable stock over a low heat. The pickling onions should be just cooked and tender when removed from heat.

4. Season filet mignons with salt and pepper. Sear the beef for two to three minutes on each side in a hot pan then finish in a preheated oven at 200°C and cook to preferred doneness. It takes an additional three to five minutes in the oven for medium doneness.

5. Before serving, reheat the onion puree and compote. Garnish with the pearl onions and serve with a glass of bold red wine and an optional side of salad.