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Entree
American
4 servings
15 minutes
40 minutes
4 filet mignon medallions
Sea salt, freshly ground pepper & granulated garlic, to taste
4 tablespoon extra virgin olive oil, divided use
3 tablespoon unsalted butter, divided use
1 (8 ounces) package Melissa’s Cipolline Onions, peeled
1 pound Melissa’s Veggie Sweet Mini Peppers
1 pound Melissa’s Peewee DYPs®
¼ cup red wine
1 cup beef stock/broth
1 (5 ounces) package Melissa’s Pomegranate Arils
Preheat the oven to 425ºF.
Season the filets on both sides with the salt, pepper and garlic and set aside.
In an oven safe sauté pan, heat 1 tablespoon of olive oil and melt 1 tablespoon of butter. Add the Cipolline Onions, season with salt and pepper and caramelize them, over medium-high heat, stirring occasionally. Once caramelized, remove the onions and set aside.
In a bowl, toss the mini peppers and the DYPs® with the remaining 3 tablespoons of olive oil and season with salt, pepper and granulated garlic. Place them, in a single layer, on a baking sheet and place in the preheated oven. Cook for 10-15 minutes or until slightly charred.
In the sauté pan that the onions were cooked in, place the filets over medium-high heat and cook on both sides until slightly charred. Place the pan in the oven and cook to desired doneness – 125ºF for rare – 135ºF for medium – 145ºF for well.
Remove the filets from the oven and place them on 4 plates to rest.
Place the filet pan on the stove over high heat. Chop 4 of the caramelized cipolline onions and add to the pan. Pour in the wine and cook until almost evaporated and then add the broth. Cook until it simmers and then mix in the remaining 3 tablespoons of butter. Add the pomegranate arils.
Add the cipolline onions, veggie sweets and DYPs® to the plates and pour the sauce over the steaks and serve.
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