I am a creature of habit. I drink my coffee with rice milk (yes, I know we’re not in 2015 anymore). I like my avocado toast with only a sprinkle of salt and pepper. And I make the same gravy every year. If it ain't broke, don't fix it, right? But this year, after a few therapy sessions and lots of inner work, I decided to live a little and be crazy. I put my recipe notebook back on the shelf and instead whipped up something new. I peeled, I sliced, I cried, I caramelized, and simmered to achieve this deeply caramelized, savory, and rich gravy, made with onions, red wine, and black coffee (gasp, controversial). I have to admit that pouring the gravy over perfectly seared Filet and fluffy yet chunky mashed potatoes was transcendent. An epiphany, if you will. Moral of the story: everyone can benefit from a little therapy around the holidays.
Ingredients
Caramelized Onion Gravy
6 medium-sized onions (white, brown, or yellow)
3 tbsp olive oil
2 sprigs of thyme (sub with 1 tsp dried thyme)
3 bay leaves (fresh or dried)
6 sage leaves (fresh or dried)
1 spring of rosemary (½ tsp dried rosemary, finely ground)
1 tbsp maple syrup
2 cups / 500 ml vegetable stock
⅔ cup / 150 ml red wine
1 cup / 100 ml black coffee (filter, if possible)
1 tbsp red wine or apple cider vinegar
5 tbsp soy sauce
1 tsp mustard
1 ½ tbsp corn starch
Thick-Cut Filet
2 x 2-pack of Thick-Cut Filets
1 tbsp olive oil
1 tbsp plant-based butter
½ tsp salt
¼ tsp cracked black pepper
2-3 sprigs of fresh thyme
55 MIN / SERVES 4-6
preparation
Caramelized Onion Gravy
Peel and halve all 6 onions. Thinly slice them into strips/slivers (slicing lengthwise, through the root and stem ends, in the same direction as the onion’s natural layers run).
Add olive oil to a medium-sized pot and heat over medium heat.
Add sliced onions and fresh herbs, and season with salt and pepper. Cook for 10-15 minutes, mixing constantly to prevent burning.
Add maple syrup to encourage caramelisation.
In a large jug, combine vegetable stock, red wine, coffee, red wine or apple cider vinegar, soy sauce, mustard, and corn starch. Whisk well to combine, and melt the cornstarch.
Once the onions are nicely caramelized, add the liquid mixture and whisk to ensure the cornstarch cooks evenly.
Simmer for another 20 minutes. Make sure to stir to prevent burning on the bottom.
Remove from the heat, taste to adjust the seasoning.
Thick-Cut Filets
Remove the Thick-Cut Filets from the packaging and season with salt and pepper on all sides.
Heat olive oil in a nonstick pan over medium heat. Add the Filets and fresh thyme.
Cook for 3-4 minutes on each side, until nicely browned.
Add butter, and baste until the filets are sizzling.
