Taisen's simple filet with onions
Taisen's simple filet with onions

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, taisen's simple filet with onions. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Taisen's simple filet with onions is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Taisen's simple filet with onions is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Taisen's simple filet with onions. I was at a friend's house last weekend and he was making chicken. He had these filets, and not much else in the house as far as food or even seasoning. Remove onion from skillet; set aside, and keep warm.

To begin with this particular recipe, we must first prepare a few components. You can cook taisen's simple filet with onions using 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Taisen's simple filet with onions:
  1. Make ready 2 filet mignon
  2. Get 1/2 a medium onion cut up however small or big you like
  3. Take 1 stick of butter
  4. Take 2 cloves of garlic minced
  5. Get 1 A-1 steak seasoning rub ( enough to cover each side of the filets )
  6. Get 3 tsp red pepper flakes ( more or less to your taste )
  7. Get 1 black pepper ( to taste )
  8. Prepare 1 salt ( to taste )
  9. Get 1 worcestershire sauce ( enough to cover the bottom of the dish your going to marinate the filets in and coat both sides )

Pat the filets dry with a paper towel one more time, rub with garlic and sprinkle with pepper. Spread the onions out over the surface of the pan. Remove from the heat and lay the cheese on top of the onions, letting it melt. To make a jus, in a small saucepan, bring the stock to a simmer over medium heat.

Instructions to make Taisen's simple filet with onions:
  1. Take the 2 filets, place them in a dish, pan, whatever you want to use to marinate them in.
  2. Sprinkle your A-1 rub all over the filet, then pepper, salt and red pepper flakes. Turn it over and repeat.
  3. Add the worchestershire sauce, around the filets not directly onto them. Carefully turn them over several times to get them coated with that while keeping the dry seasoning intact. If any comes off, add more if you like.
  4. Add in minced garlic on top and around the filets. Save about 1 to 2 pinches for the onions.
  5. Place the dish into the refrigerator, uncovered for at least an hour, but preferably 3 hours. The longer the better.
  6. Pre heat your oven to 325
  7. Before taking the filets out, chop up your onion. You can dice the onion small, medium or large pieces or slice it up into thin or thick slices. Really up to you.
  8. Take 2 frying pans out. In both add in about 1/2 a stick of butter . More or less if you like. Add onions to one with a bit of pepper and garlic.
  9. Turn the heat on high for the filets. For the onions, medium .
  10. Fry your onions for a few minutes while getting the other frying pan very hot.
  11. As soon as your pan is hot enough place the filets in the pan. Sear each side of both filets including the narrow sides with fat. I cooked the fat side a bit more using tongs to hold it in place.
  12. Only sear each side for about 1 to 2 minutes. You can do longer if you like. I did the fatty side a bit longer.
  13. Place the filets in a casserole dish. Add a little bit of worchestershire sauce , just enough for each filet to sit on. Top them with your onions. Place in the oven uncovered.
  14. Bake , yes bake the filets for 3 to 10 minutes ( or longer ) depending on how well you like them done and how thick they are. Keep a very close eye on these. Do NOT leave them ! These were pretty thick and I like mine with a very tiny bit of pink. I cooked them for approximately 8 to 10 minutes.
  15. Serve with any side, or alone. Enjoy !

Remove from the heat and lay the cheese on top of the onions, letting it melt. To make a jus, in a small saucepan, bring the stock to a simmer over medium heat. Beef fillet is held in the highest esteem by many, considered the king of cuts of the king of meats. Although there is a slight trade off of flavour for tenderness, careful cooking of well-raised and hung beef fillet can result in a melt-in-the-mouth experience that is hard to beat. An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions.

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