Visit the network of Pratico-Pratiques sites
Home | Recipes | Main course | Beef | Filet Mignon with Fried Onions and Sharp Cheddar
Filet Mignon with Fried Onions and Sharp Cheddar

Filet Mignon with Fried Onions and Sharp Cheddar

  • Serves 4
  • Prep time 15 minutes
  • Cook time 10 minutes

Nutrition facts

Per serving: Calories 851, Protein 47 g, Fat 67 g, Carbohydrates 16 g, Fibre 1 g, Iron 6 mg, Calcium 160 mg, Sodium 320 mg

Ingredients

  • Huile de canola
    2 litres (8 cups) canola oil
  • Oignon
    1 onion, cut into thin rings
  • Farine
    125 ml (½ cup) flour
  • Filet mignon de boeuf
    4 filet mignons, 180 g (about ⅓ lb) each
  • Cheddar fort
    100 g (3½ oz.) sharp cheddar, cut into 4 slices

Preparation

  1. Heat the oil in a large pot or deep fryer until it reaches 180°C (350°F) on a cooking thermometer. If you are using a pot, watch the oil carefully to ensure it does not overheat and catch fire.
  2. Mix the onion rings with the flour in a bowl. Shake the rings to remove the excess flour.
  3. Fry the onion rings in the oil for about 2 minutes, until they are golden-brown and crispy. Dry them on paper towels. Season with salt.
  4. Melt a little butter in a large frying pan over medium heat. Season the filet mignons with salt and pepper. Cook them for 3 to 4 minutes on each side, until rare. Set aside on a plate.
  5. Place one slice of sharp cheddar on each filet mignon. Cover the plate loosely with aluminum foil. Let sit for 5 minutes. Serve the filet mignons with the fried onions.

Serve with

Roasted Tomatoes with Parmesan

Mix 125 ml (½ cup) shredded parmesan cheese, 125 ml (½ cup) panko breadcrumbs and 15 ml (1 tbsp) dried herbes de Provence in a bowl. Cut 2 large tomatoes in half widthwise and place them flesh side up on a baking sheet lined with parchment paper. Season with salt and pepper. Sprinkle the breadcrumb mix on the tomato halves. Bake the tomatoes for 12 to 15 minutes at 205°C (400°F) until golden-brown.



You may also like

Leave a comment

Your email address will not be published. Required fields are marked *