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Filet mignon with bordelaise sauce and caramelized red onions


10 minutes


20 minutes



Filet mignon with bordelaise sauce and caramelized red onions
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45 ml (3 tbsp.) butter
250 ml (1 cup) red onions, thinly sliced
5 ml (1 tsp.) sugar
80 ml (1/3 cup) red wine
250 ml (1 cup) demi-glace sauce
15 ml (1 tbsp.) fresh parsley, chopped
10 ml (2 tsp.) fresh thyme leaves
Salt and ground black pepper
4 beef filet mignon steaks


  1. Preheat the barbecue to medium-high heat.
  2. In a saucepan, melt 15 ml (1 tbsp.) of the butter over Medium-high heat and cook the onions until nicely browned.
  3. Sprinkle with sugar and stir.
  4. Deglaze with the wine and reduce by half.
  5. Add the demi-glace sauce.
  6. Bring to a boil and simmer for 2 minutes.
  7. Whisk the remaining butter into the sauce.
  8. Add the herbs and season.
  9. Season the steaks and cook on the barbecue for 3 to 5 minutes on each side, or according to the thickness of the steaks and the desired doneness.
  10. Serve with seasonal vegetables.

Suggested pairing

Red wine
France, 750 ml
Taste tag: Aromatic and robust
Regular price: $23.75
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