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1
In a medium saucepan of salted boiling water blanch onions 3 minutes, or until barely tender, and drain in a colander.
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2
Peel skin away from each onion, keeping it attached at root end, and pat onion dry.
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3
In a heavy saucepan heat 2 cups oil until a deep-fat thermometer registers 375F.
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4
and fry onions in 2 batches until crisp and brown, about 1 minute.
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5
Transfer onions as fried with a slotted spoon to paper towels and drain.
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6
Season onions with salt and pepper and cool.
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7
Onions may be made 8 hours ahead and kept, covered, at room temperature.
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8
Preheat oven to 425F.
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9
and oil 2 baking sheets.
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10
Cut potatoes lengthwise into 1/2-inch-thick slices and arrange in one layer on baking sheets.
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11
Lightly brush slices with some oil and season with salt and pepper.
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12
Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.
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13
Pat filets mignons dry and season with salt and pepper.
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14
In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown filets on both sides, without crowding, about 5 minutes total.
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15
Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.
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16
On each of 6 plates fan 3 potato slices and top with a filet.
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17
Drizzle filets with some sauce and garnish with onions.
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18
Serve remaining sauce on the side.
