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| Ingredients: |
- 12
assorted red and yellow pearl onions, unpeeled
- 2 cups
vegetable oil for frying onions
- 4 large
russet potatoes
- about
1/4 cup vegetable oil
- six
1 1/4-inch htick filets mignons
- accompaniement:
about 2 cups merlot sauce
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Directions: |
In a medium
saucepan of salted boiling water blanch onions 3 minutes, or
until barely tender, and drain in a colander. Peel skin away
from each onion, keeping it attached at root end, and pat onion
dry. In a heavy saucepan heat 2 cups oil until a deep-fat thermometer
registers 375°F. and fry onions in 2
batches until crisp and brown, about 1 minute. Transfer onions
as fried with a slotted spoon to paper towels and drain. Season
onions with salt and pepper and cool. Onions may be made 8 hours
ahead and kept, covered, at room temperature. Preheat oven to
425°F. and oil 2 baking sheets. Cut potatoes lengthwise
into 1/2-inch-thick slices and arrange in one layer on baking
sheets. Lightly brush slices with some oil and season with salt
and pepper. Roast potatoes in middle and lower thirds of oven
until golden brown and tender, about 35 minutes, and keep warm.
Pat filets mignons dry and season with salt and pepper. In a
large heavy skillet heat 2 tablespoons oil over moderately high
heat until hot but not smoking and brown filets on both sides,
without crowding, about 5 minutes total. Transfer filets to
a shallow baking pan and roast in middle of oven about 10 minutes
for medium-rare. On each of 6 plates fan 3 potato slices and
top with a filet. Drizzle filets with some sauce and garnish
with onions. Serve remaining sauce on the side.
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