Caramelized Onion and Blue Cheese-Smothered Filet Mignon Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
- 4 slices bacon, roughly chopped
- 3 medium yellow onions, thinly sliced
- 4 tablespoons salted butter, divided
- 4 (8-ounce) filet mignons
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 garlic clove, minced
- 1 cup heavy cream
- 5 ounces blue cheese crumbles
- 1 teaspoon Worcestershire sauce
Directions
- Heat your cast iron skillet on high heat and sauté the chopped bacon until it is browned and crispy. Remove the bacon from the pan, leaving behind the grease.
- Melt 2 tablespoons of the butter in the skillet with the bacon grease on medium-low heat. Add the sliced onions and sauté until extremely soft and caramelized, about 25 minutes. Stir frequently to prevent burning.
- Add the bacon back into the pan with the onions to heat it back up. Then remove them from the pan and set aside.
- Season the steaks with the salt and ½ teaspoon of ground black pepper. Heat the same cast iron pan on high until it is smoking.
- Turn the heat to medium and immediately add the steaks to the pan. Cook for 5 minutes per side or until the center reaches 130 F for medium rare. Do not move the steaks until the 5 minutes are up to ensure proper searing.
- Remove the steaks from the pan and allow them to rest on a plate with a foil tent over the top. Add the remaining butter to the cast iron skillet along with the minced garlic. Turn the heat to low. Cook until fragrant, about 1 minute.
- Add the heavy cream, blue cheese crumbles, Worcestershire sauce, and the remaining black pepper. Stir to combine and allow to come to a low roiling boil, stirring frequently. Cook for about 3 minutes, or until the sauce has thickened.
- Add the steaks directly back to the pan along with the herbs if you like and then the caramelized onions and bacon. Alternatively, you can add the steaks to a plate, ladle the sauce over the top, and then top them with the caramelized onions and bacon.