Filet Mignon with Garlic Carmelized Onions

Table of Contents

Calories Per Serving: 320

Servings: 1


3.5 oz. Filet Mignon
2 Tbls. Red Wine Vinegar
2 Tbls. Balsamic Vinegar
2 Cloves Garlic, minced
1/4 tsp. Chicago Steakhouse Seasoning (Weber)
1 tsp. Fresh Rosemary Leaves, chopped finely
8 oz. sweet onion, sliced thin
1/4 c. low sodium beef broth
1/4 tsp. Roasted Garlic & Herb Seasoning (Weber)



  1. Preheat oven to 375 degrees.
  2. Combine vinegars and garlic to make marinade.
  3. Pierce filet mignon with knife in several places and on both sides – place in marinade turning to coat.
  4. Let rest in marinade about 20 minutes, turning half way through.
  5. Preheat skillet – remove filet mignon from marinade and sprinkle with Steakhouse seasoning and rosemary.
  6. Brown filet mignon on all sides.
  7. Remove filet mignon from skillet and turn off burner – place on foil covered baking sheet and put in preheated oven.
  8. Add broth to skillet scraping to pick up any burned bits (deglaze).
  9. Add 2 teaspones of the marinade, the sliced onions and the Roasted Garlic seasoning.
  10. Stir to combine the broth and seasonings with the onion.
  11. Bring onions to a boil and then reduce heat to medium low cooking until onions are transluscent and most of the liquid is gone.
  12. Remove filet mignon from oven when desired doneness is reached and let rest for 5 minutes.
  13. Slice filet, and top with carmelized garlic onions.

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