Filet Mignon, Pan-Crisped Sweet Onions, and Honey-Mustard Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Make a great steak even better.”

Ingredients Nutrition


  1. Sauce: Heat oil in a heavy saucepan. Add onions, garlic, carrots, celery, bay leaves, and peppercorn to the hot pan and sauté over medium-heat for about 5 minutes, stirring occasionally until golden brown. Deglaze pan with the wine and add the stock, mustard, and honey.
  2. Reduce liquid to about 2 1/2 cups, stirring constantly until the sauce is thick enough to coat the back of a spoon.
  3. Strain through a finemesh sieve into a clean saucepan (discard the solids) and return to the heat. Whisk in the butter, a little at a time, and mix thoroughly.
  4. Keep the sauce warm over hot water in a double boiler.
  5. Onions: Heat oil in a deep fryer or heavy saucepan (there should be enough to come at least 1 1/2 inches up the sides of the pan).
  6. Place flour on a plate and lightly dredge the onions in the flour.
  7. When the oil is hot, fry the onions for about 7 minutes over medium-high heat, turning constantly but gently, until golden brown.
  8. Drain on paper towels, and keep warm.
  9. Season the steaks with salt and pepper. Grill for 6 minutes per side for medium-rare or about 7 minutes per side for medium.
  10. Place a steak in the center of each warm serving plate and spoon the sauce around the meat.
  11. Place a handful of the onions on top of each filet and the rest on the side. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a