Black Pepper Beef Filet Mignon with Balsamic Onions
Grilled beef is the perfect pairing for an Australian full bodied Shiraz. Playing off the pepper and spice, the filets are coated with coarsely ground black pepper. Sweet notes of black and red fruit in the wine are complimented with the balsamic onions. The rich texture of the filets also compliments the rich lushness of the Australian Shiraz.
Ingredients
- 4 beef filet mignon steaks about 1 1/2 inches thick
- freshly ground coarse black pepper
- 2 sweet onions about 1 1/2 lbs. total, thinly sliced
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt + more for steaks
- 1/2 teaspoon sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh thyme leaves
Instructions
- For the Onions
- Melt butter with extra virgin olive oil in a large frying pan over medium heat.
- Add the onions and stir in 1/2 teaspoon of salt. Cover and cook for about 8 minutes.
- Uncover and stir in sugar. Increase heat to medium high, stirring occasionally until onions begin to brown about 8-10 minutes.
- Add balsamic vinegar and thyme leaves. Cook for about 1-2 minutes more.
- For the Filets
- Sprinkle both sides of the filets with kosher salt and then coat with freshly ground coarse black pepper.
- Grill directly over medium heat, turning once, until cooked to desired doneness. The filets will take approximately 11-13 minutes total for medium rare(125-130 degrees F). Let filets rest for 2-3 minutes, during this time the internal temperature will increase about 5 degrees. Serve balsamic onions over grilled filets.