Ingredients
Serves 20
24 7-8 oz center-cut beef fillets
Kosher salt & pepper
12 T olive oil
24 T onions,chopped
4 T garlic, minced
18 T pure chile powder
12 T red wine vinegar
12 cups chicken stock
12 T unsalted butter, room temperature
6 T cornstarch
12 medium Vidalia onions, cut into 1/4” thick slices
Directions
Season steaks with salt & pepper. Heat 2 T oil in heavy skillet over high heat until smoking hot. Add steaks and cook 2-3 minutes on each side for medium-rare. Transfer to platter & keep warm.
Pour off oil from pan, add onions, garlic & chile powder and cook 1-2 minutes. Stir in vinegar, scraping up browned bits. Add stock & bring to a boil until reduced by 1/2. Mix butter & cornstarch into paste & stir into sauce. Lower heat & simmer 3-4 minutes to thicken. Season with salt & pepper. Strain through a fine sieve and keep warm until serving.
Heat remaining oil to smoking hot, add onions and cook, tossing until lightly browned. Onions should be crisp. Season with salt & remove from heat.
