The Busy Gourmand

The length of the recipe’s titles goes along with the price tag. If you really want to do a filet correctly please go the extra step and have them cut to order. It is much more expensive but the result is worth it. You are not going to eat this everyday after all. The peppercorns sharpness contrasts perfectly with the intense sweetness of the onions in port wine. It is a really special dish for a very special occasion.

2 beef filets, cut 1 3/4 inches thick, make sure they are roughly the same size
1 yellow onion, cut into thin slices
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon cooking oil
2 tablespoons whole black peppercorns
1/4 cup port wine
2 sprigs fresh thyme or 1 teaspoon dried thyme
kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.

In a small saute pan heat the butter and the olive oil over medium high heat. Once the butter has melted and begins to bubble add the onions. Reduce the heat to low and slowly cook the onions. Stir frequently to mix the onions. The onions will slowly caramelize (this could take 45 minutes). Once the onions are a golden color add the port wine and the thyme leaves allow the mixture to reduce. When the port wine has largely cooked off the onions are ready. Set aside the mixture and cover to keep warm.

In a spice grinder or using a pestle and mortar, roughly grind the peppercorns. There should still be large bits of the peppercorns but not whole pieces. Spread the ground peppercorns onto a plate. Coat the entire exterior of each filet in the peppercorns by rolling in the mixture.

In a large cast iron skillet add the cooking oil. Using a paper towel spread the oil around the pan to create a thin even coat. You do not want a pool of oil just a thin coating. Place the skillet on a hot burner and heat until the oil begins to smoke. Sear the filet on one side for about 2 minutes. Turn the filet and sear for an additional 2 minutes. Place the skillet into the oven and cook for about 5 to 7 minutes. I find that 5 minutes is on the rare end of medium rare.

Remove from the oven and allow the filets rest for a few minutes. Serve the filets topped with the caramelized onion mixture.