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Filet mignon with red chile onions

8
Points®
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
4
Difficulty
Moderate
Make this beef when you’re yearning for a spicy dish, but one that's more about flavor than heat. In this unique preparation, fresh ginger, garlic and onions are spiked with slightly pungent fennel seeds and the feisty punch of red chiles, for a thick pan sauce that comes together with minimal effort. Along with a shot of bright red wine vinegar and a dab of broth, the ingredients combine for a sauce that's all about big flavors. Tender filet mignon can stand up to this bold sauce, which also provides the perfect jus for melting into the recipe's accompanying rice. Add a side salad - maybe a classic steakhouse iceberg wedge - for a deeply satisfying dinner.

Ingredients

Uncooked lean filet mignon, trimmed

1 pound(s), 3/4 inch thick, trimmed

Table salt

¼ tsp

Canola oil

2 tsp

Red onion

2 medium, thinly sliced

Sun-dried hot chile pepper

2 item(s)

Fresh ginger

2 tsp, fresh, peeled and minced

Garlic

1 clove(s), minced

Fennel seeds

¼ tsp

Vegetable broth

½ cup(s)

Red wine vinegar

2 tsp

Cooked long grain brown rice

2 cup(s), basmati variety

Instructions

  1. 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.
  2. 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.
  3. 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.

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