Caramelized Onion Gravy
WITH THICK-CUT FILET
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.
- Remove from the heat, and serve immediately.
