• Tommy Centola

Filet with Caramelized Onions and Blue Cheese from Galatoire’s

Updated: Jan 4

Here is an excellent dish if you are planning on spending Valentine’s Day at home. It is a classic pairing of beef and blue cheese is greatly enhanced by the addition of the sweetly caramelized onions.

4 tablespoons (1/2 tick) Salted Butter

4 Yellow Onions, julienned (about 4 cups)

1 teaspoon minced Garlic

Salt and freshly ground Black Pepper to taste

6 10 ounce center-cut Filets

1/4 cup Olive Oil

6 tablespoons crumbled Blue Cheese

Preheat an outdoor gas or charcoal grill.

Melt the butter in a large nonstick sauté pan over high heat. Add the onions and sauté for 6 to 8 minutes, until the onions start to caramelize. Deglaze the pan with 1/4 cup water to moisten the onions and lift any sugars that are on the bottom of the pan. Reduce for 2 to 3 minutes, until most of the liquid has evaporated. Add the garlic, season with salt and pepper, toss, and set aside.

Preheat the broiler in the oven.

Brush the filets with the olive oil and season with salt and pepper. Place the filets on the preheated grill and cook for 6 to 8 minutes on each side, until the meat is medium rare. Remove from the grill to an ovenproof pan.

Evenly mound the caramelized onions atop the filets and place 1 tablespoon of crumbled blue cheese atop each mound. Heat the steaks under the preheated broiled for 2 minutes, or until the cheese is bubbling and melted. Serve at once.

Enjoy!!!

Now available on IBools, You Can’t Keep New Orleans Out Of The Cook

​© 2023 by AMBROSIA. Proudly created with Wix.com