FILLET STEAK WITH CARAMELISED ONIONS

A good fillet steak should be so tender you can cut it with a fork. It’s often a very expensive choice on a restaurant menu and so it’s much better to make it at home. I recommend you source it from your local butcher and don’t overcook it, and also don’t forget to take the steaks out of the fridge 1–2 hours prior to cooking, to bring them up to room temperature. This helps the meat brown nicely as you don’t waste heat from the pan taking the chill off its surface area. 760 CALORIES | 46G FAT | 10G SATURATES | 18G CARBS | 15G SUGAR | 0.3G SALT | 46G PROTEIN | 7G FIBRE SERVES 2 2 x 200g fillet steaks 3 tablespoons (45 ml) extra virgin olive oil sea salt and freshly ground black pepper 225g fresh mushrooms (any variety), chopped 1 tablespoon (15 ml) chopped fresh thyme 180ml red wine 160g carrots for the caramelised onions 3 onions, thinly sliced 2 tablespoons (30 ml) extra virgin olive oil, plus more as needed sea salt and freshly ground black pepper, to taste 1. First make the caramelised onions: Place the onions in a large frying pan over a medium-high heat, cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 minutes). 2. 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 40–60 minutes, depending on how you want them. Season to taste and set aside. 3. Meanwhile, brush the steaks all over with a little olive oil and season lightly with salt and pepper. Place a large griddle pan over a medium high heat and, when hot, add the steaks and cook for 2–3 minutes on each side (or until done to your liking), then remove from the pan and set aside. 4. Add the remaining olive oil to the pan, add the mushrooms and cook over a high heat for 5–10 minutes until golden brown. 5. Add the wine and thyme to the pan, bring to a simmer and cook for 3–4 minutes until the wine has reduced slightly. 6. Plate the steaks with a spoonful of sauce, the caramelised onions on the side and a few carrots too, if you like.

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Fillet steak with caramelised onions is restaurant luxury cooked at home for a fraction of the price. The onions get a full hour of slow cooking until jammy and sweet, while the fillets sear in minutes over high heat. Mushrooms deglazed with red wine and thyme form the sauce, and the whole plate comes together in one pan.

Pro Tips

• Take the steaks out of the fridge 1-2 hours before cooking. Room-temperature meat browns properly instead of wasting pan heat chasing off the chill.
• Start the caramelised onions first — they need 60 minutes of slow cooking, and rushing them over high heat just gives you fried onions instead of sweet, jammy ones.
• Keep the pan covered and dry for the first 20 minutes of the onion cook; the trapped steam softens them before the oil goes in.
• Cook the fillets 2-3 minutes per side for medium-rare and no more. Fillet is so tender it can be cut with a fork, and overcooking wastes that.

Frequently Asked Questions

How do I know when the fillet steak is done?

For medium-rare, 2-3 minutes per side in a hot griddle pan plus a short rest. Press the meat: it should feel like the fleshy part of your palm below the thumb.

Can I make the caramelised onions ahead of time?

Absolutely — they keep for a week in the fridge and reheat gently in the pan. Making them in advance turns this into a quick weeknight steak dinner.

What can I use instead of red wine in the sauce?

Beef broth with a splash of balsamic vinegar gives a similarly rich, glossy pan sauce. The thyme and mushrooms carry plenty of flavor either way.

Which steak cut is best for this recipe?

Fillet is the most tender choice and the recipe's namesake, though sirloin or ribeye work well and bring more marbling to the pan.

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