Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms from The Capital Grille features tender, juicy filet mignon medallions paired with sweet caramelized cipollini onions and earthy wild mushrooms, presented on a sleek plate that highlights the rich, savory flavors and elegant textures.
Equipments
- Chef's knife
- Cutting board
- Skillet or sauté pan
- Tongs
- Plate/platter (for serving)
- Saucepan (for onions)
- Wooden spoon or spatula
- Baking sheet (optional, for resting or finishing in oven)
- Mixing bowls
- Measuring spoons
- Serving spoon
Ingredients
- 1 lb (450g) filet mignon
- 8-10 cipollini onions
- 8 oz (225g) wild mushrooms (such as cremini, shiitake, or oyster)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 garlic clove
- Salt
- Black pepper
- 1/2 cup beef or veal stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
Filet mignon should be trimmed and sliced evenly for consistent cooking and tenderness. Cipollini onions benefit from slow caramelization in butter and oil to bring out their natural sweetness. Wild mushrooms like cremini, shiitake, or oyster add earthy depth and should be sauteed until golden for optimal flavor. Use fresh thyme and garlic to enhance the savory profile, while balsamic vinegar and a touch of sugar balance the richness. Your experience replicating the Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms from The Capital Grille will be more successful when these ingredient details are carefully followed.
Instructions
- Instructions:
- Preheat oven to 400°F (205°C) if finishing filet mignon in oven.
- Peel cipollini onions.
- Trim and slice mushrooms.
- Mince garlic clove.
- Pat filet mignon dry and season with salt and black pepper.
- Heat 1 tablespoon olive oil in skillet over medium-high heat.
- Sear filet mignon on all sides, 2-3 minutes per side.
- Transfer filet (if thick) to baking sheet and finish in oven to desired doneness; rest for 5 minutes.
- While steak cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in saucepan.
- Add cipollini onions; season with salt and 1 teaspoon sugar.
- Cook onions, stirring and turning, until golden and caramelized, about 10-15 minutes.
- Stir in balsamic vinegar; cook 2-3 additional minutes until glazed.
- Set onions aside and keep warm.
- In the same skillet used for filet, melt 1 tablespoon butter.
- Add mushrooms and cook until browned and tender, about 5 minutes.
- Add minced garlic and thyme; sauté 1 minute.
- Pour in beef or veal stock, scraping up browned bits; reduce by half, 2-4 minutes.
- Adjust seasoning with salt and pepper.
- Slice rested filet mignon into medallions.
- Arrange steak slices on platter.
- Spoon caramelized cipollini onions and wild mushrooms over steak.
- Drizzle any pan sauce around and serve immediately.
Substitution
Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms from The Capital Grille copycat menu can be adapted using sirloin or ribeye steaks if filet mignon is unavailable or costly, maintaining a similar texture and flavor profile when sliced thin. You can substitute cremini mushrooms with button or portobello mushrooms without significantly altering the earthiness of the dish. If cipollini onions aren't accessible, pearl onions or even shallots offer a comparable sweetness and caramelize well in the saucepan. When searing the steak in the skillet, ensure high heat for a perfect crust and finish cooking in the oven on a baking sheet for even doneness. Using beef or veal stock enhances the sauce's depth, but beef broth can be a ready substitute if necessary.
Tips
Make sure to pat your filet mignon dry before seasoning with salt and black pepper to achieve a perfect sear and prevent steaming. When caramelizing cipollini onions, use sugar and low heat to develop their natural sweetness without burning. Use the same skillet for mushrooms after searing the steak to capture flavorful browned bits for the sauce. Always allow your filet mignon to rest for at least 5 minutes after cooking to ensure juicy, tender medallions for your plate.
Nutritions
Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms offers a protein-rich meal with the filet mignon providing essential amino acids for muscle repair and growth. Cipollini onions contribute antioxidants and dietary fiber, supporting digestive health, while wild mushrooms add vitamins D and B-complex along with minerals like selenium and potassium. The use of olive oil and butter supplies healthy fats that aid in nutrient absorption and enhance flavor. Your meal balances macronutrients and micronutrients, making it both nutritious and delicious.
Storage
Store leftover sliced filet mignon with cipollini onions and wild mushrooms in an airtight container to preserve its tender texture and rich flavors. Keep it refrigerated at 40degF (4degC) or below and consume within 3 days for optimal freshness. When reheating, use a low heat setting to maintain juiciness and prevent drying out.
Variation or Alternatives
You can substitute cipollini onions with pearl onions or shallots for a slightly different sweetness and texture. Instead of wild mushrooms, try using a mix of portobello and chanterelle mushrooms to enhance earthiness and depth. For a smoky twist, finish the filet mignon on a hot grill or add smoked paprika to the mushroom sauce. If you prefer a richer sauce, incorporate a splash of red wine during the stock reduction step for added complexity.
Allergies
The Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms contains common allergens such as butter, which includes dairy, and may include traces of sulfites in balsamic vinegar. Wild mushrooms and cipollini onions generally pose low allergy risks but could trigger reactions in sensitive individuals. Your awareness of these ingredients is important if you have dairy or sulfite sensitivities.
Why this recipe?
Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms from The Capital Grille offers a tender, flavorful cut paired with the sweetness of cipollini onions and the earthiness of wild mushrooms, creating a perfectly balanced dish. The high-quality, USDA Prime-aged beef ensures a melt-in-your-mouth experience that steak lovers crave. Trying to make your own copycat version allows you to customize seasoning and cooking preferences, bringing The Capital Grille's renowned dining experience to your kitchen. This dish is worth recreating for those who appreciate gourmet flavors and want to impress guests with a restaurant-quality meal.