Ingredients

4 filet mignon, 10 oz each
Kosher salt, as needed
6 ounces cippolini onions, in oil
8 ounces wild mushrooms
4 tbsp fig essence
4 ounces demi-glace

Procedure
Season steaks liberally with salt and cook to the desired degree of doneness.

While the steaks cook, place cippolini onions and mushrooms in a hot sauté pan and begin to cook. Once the mushrooms begin to soften and give off moisture, add in the fig essence and toss to coat.

Arrange the onion/mushroom mixture on the center of the plate and place the filet over the top of the mixture.

Pour one ounce of the demi-glace around each steak and serve.

 

Click here to see Executive Chef Paul Vigil's tips

June 2010