Seared Filet Mignon Recipe

Prepare the Onion Jam

In a saucepan over medium heat, combine the chopped onion, Duke's Ale, brown sugar, balsamic vinegar, and salt. Cook for about 20 minutes, stirring occasionally, until the onions are caramelized and the mixture thickens. Set aside.

Make the Red Wine Demi

In another saucepan, combine red wine and beef stock. Bring to a boil and reduce to a simmer, allowing it to reduce by half. Stir in butter and thyme, then set aside.

Prepare the Potatoes

Boil fingerling potatoes in salted water until tender, about 15 minutes. Drain and toss with butter, Boursin cheese, salt, pepper, and chopped parsley.

Prepare the Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill over medium heat until tender and slightly charred, about 5-7 minutes.

Sear the Steaks

Season filet mignon steaks with salt and pepper. In a skillet over high heat, add olive oil. Once hot, add the steaks and sear for 4 minutes on each side for medium-rare. Let rest for a few minutes.

Serve

On each plate, arrange the Boursin fingerling potatoes, grilled asparagus, and the seared filet mignon. Top the steak with Duke's Ale onion jam and drizzle with red wine demi.