Sautéed Beef Filet (Pave De Boeuf) With Burmuda Onion Confit And Gorganzola – a delicious recipe with red onions, butter, sugar, balsamic vinegar, Salt, Filets. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Onion Confit:
2
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.
3
Cooking the Beef Filet:
4
Simply cook your beef in a frying pan, according to your desired degree of doneness.
5
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.)
1092
kcal
Calories
58
g
Fat
121
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs of red onions, 2 Tblsp of butter, 4 Tblsp (Level) of sugar, 1/2 cup of balsamic vinegar, and more.
Yes, Sautéed Beef Filet (Pave De Boeuf) With Burmuda Onion Confit And Gorganzola falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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