Sautéed Beef Filet (Pave De Boeuf) With Burmuda Onion Confit And Gorganzola

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   Onion Confit:

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   Peel the red onions then cut them into slices. (Separate the rings of each slice with your hands). In a large saute pan, melt the butter on low heat. Add sugar and onions. Stir them well, cover and cook approximately. 30 minutes, stirring from time to time (Onions must be tender). Add the balsamic vinegar and cook approximately 20 minutes until the balsamic vinegar is completely reduced and the onions well caramelized. Salt and pepper to taste. Place in a bowl and reserve with any of the balsamic syrup that may be left.

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   Cooking the Beef Filet:

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   Simply cook your beef in a frying pan, according to your desired degree of doneness.

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   At the time of service, place some of the onion confit on top of the filet and then crumbled Gorgonzola blue cheese. (Also, try Stilton or Roquefort.)

* Per serving · 4 servings · Values may vary.