Grilled Steak with Caramelized Onion & Mushroom Sauce
This recipe calls for filet mignon, but can be replaced with leaner cuts of steak. Visit this mayo clinic website to find out what the leanest cuts of beef are: http://www.mayoclinic.com/health/cuts-of-beef/MY01387.
Recipe by Chef Bryan Voltaggio.
1 tbs. vegetable oil
1 red onion, halved, cut into slices 1/4″ thick
1/4 cup water
1/2 cup diced Berkshire double-smoked bacon
8 oz. wild mushrooms, cleaned and trimmed
1/2 cup chicken broth
1 tbs unsalted butter
1/2 tsp. minced fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
4 filets mignons, each about 8oz and 2 1/2″ thick
1 tbs. olive oil
Smoked coarse ground pepper, to taste
Maldon sea salt for sprinkling (available at Williams-Sonoma.com)
In sauté pan over medium heat, warm vegetable oil. Add onion; cook, stirring frequently, until soft and caramelized, about 15 minutes, adding water halfway through cooking. Add bacon; cook, stirring occasionally, until crisp, about 8 minutes. Using slotted spoon, transfer onion mixture to bowl; reserve fat in pan. Increase heat to medium-high; add mushrooms, cook, stirring occasionally, until browned, 6-7 minutes. Return onion mixture to pan. Add broth and butter; cook until slightly thickened, about 1 minute. Remove from heat. Stir in rosemary; season with kosher salt and black pepper. Keep sauce warm.
Pat filets dry with paper towels. Wrap kitchen twine around sides of each filet; tie securely. Drizzle filets with olive oil; run evenly on all sides. Generously season with kosher salt and smoked pepper. Preheat grill pan over medium heat for 10 minutes. Place filets of pan. Grill for 6-7 minutes per side for rare to medium-rare, rotating filets 90 degrees halfway through grilling on each side; internal temperature should register 125-130F. Transfer to cutting board; tent with foil. Let rest 10 minutes. Cut filets into 1/4-inch slices. Spoon sauce onto plates; fan steak slices on top. Sprinkle with Maldon sea salt.
Photo Credit: weber.com