Serves 2
INGREDIENTS
2 7-oz. filet mignon steaks
3 Tbs. extra virgin olive oil
Sea salt and freshly ground black pepper
8 oz. fresh mushrooms (any variety), chopped
1 Tb. chopped fresh thyme
¾ cup red wine
5½ oz. carrots
For the caramelized onions
3 onions, thinly sliced
3 Tbs. extra virgin olive oil, plus more as needed
Sea salt and freshly ground black pepper, to taste
DIRECTIONS
First make the caramelized onions: Place the onions in a large frying pan over medium-high heat, cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 minutes).
Stir in the oil and a large pinch of salt, then reduce the heat to medium-low and cook, stirring occasionally and adding oil as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how silky you want them. Season to taste and set aside.
Meanwhile, brush the steaks all over with a little olive oil and season lightly with salt and pepper. Place a large grill pan over medium-high heat and, when hot, add the steaks and cook for 2 to 3 minutes on each side (or until done to your liking), then remove from the pan and set aside.
Add the remaining olive oil to the pan, add the mushrooms and cook over high heat for 5 to 10 minutes until golden brown.
Add the wine and thyme to the pan, bring to a simmer and cook for 3 to 4 minutes until the wine has reduced slightly.
Plate the steaks with a spoonful of sauce, the caramelized onions on the side and a few carrots too, if you like.