Ingredients
2 filet mignon, (10 oz each)
Kosher salt, as needed
3 oz cipollini onions, in oil
4 oz wild mushrooms
2 tbsp fig essence
2 oz demi-glace
Preparation
Season the steaks liberally with salt. Grill the filet mignon over hot coals to the desired degree of doneness.
Add the Cipollini onions and wild mushrooms to a hot sauté pan, then cook until the mushrooms soften. Pour in the fig essence, then toss to coat evenly.
Place the onion and mushroom mixture on the center of the plate, then arrange the cooked filet over the top.
Pour 1 ounce of the demi-glace around each steak.
Serve warm, and enjoy!
