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Filet Mignon with Caramelized Onions & Gorgonzola

October 25, 2009

Steak is one of those foods that I feel restaurants over price when you can easily make it at home. A nice cut of steak is not particularly cheap at the markets, but preparing it at home not only cuts down on the fat, but it also saves a lot of money. I rarely go out to steak houses because I can make the same thing for half the price and I can assure myself of the quality of the meat. I like splurging on a couple pieces of filet mignon once in a while. You don’t get much for the price you pay, but the quality is incomparable. The meat is so tender and juicy that it doesn’t take much to make it taste good. Drizzle the steaks with some olive oil, salt and pepper and throw on the grill. 3-4 minutes per side for medium-rare is the way to go. Brennan likes his well done (a couple past raw meat incidences has him on the edge when eating my steaks), so I leave his steak on longer.

These steaks were over some sweet caramelized onions and topped with salty Gorgonzola cheese. The sweetness from the brown sugared  onions and the cheese is a perfect match. Great date night dinner to impress. Serve with maple glazed carrots.

Filet Mignon with Caramelized Onions & Gorgonzola

Serves 4


  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 1 tablespoon brown sugar
  • 1/4 cup beef/chicken broth
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 1 pound filet mignon, trimmed and cut into 4 steaks
  • 1/4 cup crumbled Gorgonzola, or blue cheese


  1. Heat 1 tablespoon oil over medium heat in a large skillet. Add onions and brown sugar and cook until the onions are very tender and golden brown, about 8 minutes. Add broth, vinegar and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm.
  2. Drizzle the remaining olive oil on each steak and sprinkle salt and pepper on both sides of each steak. Spray a grill with cooking spray and add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Serve the steaks with the caramelized onions.


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