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French Onion Filet Mignon

3.58 from 35 votes
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Protein: Beef
Cut: Filet Mignon
Course: Main Course
Prep Time: 10 minutes
Cook Time: 40 minutes


  • 2 ButcherBox filet mignons 4 to 5 ounces each
  • 1 tablespoon unsalted butter
  • 2 tablespoons oil, for cooking (We prefer cooking with avocado oil.)
  • 1 medium yellow onion sliced
  • Fine sea salt
  • ¼ teaspoon honey
  • 1 teaspoon minced fresh sage
  • Freshly ground black pepper
  • 1 teaspoon arrowroot
  • 3 tablespoons beef bone broth
  • 3 tablespoons shredded gruyere


  • Remove steaks from the fridge and allow them to come to room temperature.
  • Melt butter with 1 tablespoon oil in a large skillet over medium heat. Add onion, sprinkle with salt, and cook, stirring occasionally, until tender, about 5 minutes. Add honey and continue to cook, stirring occasionally, until deeply caramelized—25 to 30 minutes. Add sage and cook for 10 more minutes. Watch the onions carefully and add a tablespoon or two of water or broth if they get too dry or start to cook unevenly.
  • While onions are cooking, prepare steak: Preheat the oven to 425ºF. Warm a cast-iron skillet over high heat until hot. Pat steaks dry; season generously with salt and pepper. Add remaining 1 tablespoon oil to the skillet. Add steaks and sear until nicely browned on both sides, 2 to 3 minutes per side.
  • Transfer to the oven and cook until an instant-read thermometer stuck into the thickest part of a steak reads 130ºF, 5 to 10 minutes (depending on thickness). Remove the skillet from the oven. Transfer steaks to a cutting board; cover and let rest for 5 to 10 minutes.
  • Whisk arrowroot into broth until incorporated. Reduce heat on stove to medium-low. When onions have caramelized, add broth mixture one tablespoon at a time and cook, stirring, until the mixture has the consistency you want. Sprinkle with cheese and continue to cook, stirring, until the sauce has thickened and the cheese has melted—about 1 minute.
  • Place each steak on a plate. Top each with half of the onion mixture and serve.
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