Filet mignon with red chile onions
Uncooked lean and trimmed beef filet mignon
1 pound(s), 3/4 inch thick, trimmed
Uncooked red onion(s)
2 medium, thinly sliced
Sun-dried hot chile pepper(s)
2 tsp, fresh, peeled and minced
1 medium clove(s), minced
Long grain cooked brown rice
2 cup(s), basmati variety
- Sprinkle the beef with the salt. Heat the oil in a large heavy skillet over medium-high heat. Add the beef and cook until an instant-read thermometer inserted into the side of a steak registers 145°F for medium-rare, about 4 minutes on each side. Transfer to a plate.
- Add the onions, chiles, ginger, and garlic to the skillet; cook, stirring frequently, until the onions begin to soften, about 3 minutes. Stir in the fennel seeds and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth and vinegar; increase the heat to high and cook, stirring frequently, until most of the liquid is evaporated, about 4 minutes longer.
- Transfer 1 filet to each of 4 plates. Stir any accumulated juices into the skillet. Discard the chiles. Top the filets evenly with the onion mixture and serve with the rice. Yields 1 filet mignon, 1/4 cup onions, and 1/2 cup rice per serving.