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
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.
JCB by Jean-Charles BoissetN°1 Cabernet SauvignonVoluptuous, Opulent, Incorrigible.
Raymond VineyardsCalistoga Cabernet SauvignonOpens with inviting aromas of dark fruits, black liquorice, and sassafras that effortlessly gives way to mouthwatering flavors of huckleberry, blackberry, and graham cracker