Filet Steak with Caramelized Onions and Garlic Mashed Potatoes Recipe

Introduction

This filet steak recipe serves up tender, juicy beef paired with sweet caramelized onions and creamy garlic mashed potatoes. It’s a classic combination that feels indulgent yet approachable for a cozy dinner at home.

Ingredients

• 2 beef filet steaks (6–8 oz each)
• 1 tablespoon olive oil
• 1 tablespoon butter (plus extra for onions and potatoes)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• 1/2 teaspoon fresh thyme or dried thyme
• 2 large onions, thinly sliced
• 1 teaspoon brown sugar (optional, for deeper caramelization)
• 1½ pounds potatoes, peeled and cubed
• 3 cloves garlic
• 1/2 cup warm milk or cream
• 1/2 cup beef broth
• 1 teaspoon Worcestershire-style sauce (non-alcoholic)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

1. Step 1: Start by making the garlic mashed potatoes. Place the peeled, cubed potatoes and whole garlic cloves in a pot of salted water. Bring to a boil and cook for 15–18 minutes until the potatoes are fork-tender. Drain well.
2. Step 2: Mash the hot potatoes and garlic with 3 tablespoons of butter and warm milk or cream. Season with salt and pepper to taste. Cover and keep warm.
3. Step 3: While the potatoes cook, caramelize the onions. Melt butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly for 20–25 minutes, stirring occasionally, until soft and golden. Stir in brown sugar near the end if using, then set aside.
4. Step 4: Pat steaks dry with paper towels. Season both sides generously with salt, pepper, and thyme.
5. Step 5: Heat olive oil and butter in a skillet over medium-high heat until hot and butter melts. Add steaks and sear without moving for 3–4 minutes per side for medium-rare, or until desired doneness is reached.
6. Step 6: Remove steaks from the pan and let them rest on a plate to retain juices.
7. Step 7: Make the pan gravy by adding beef broth to the same skillet. Scrape up browned bits and stir in Worcestershire-style sauce. Simmer for 3–4 minutes. For a thicker gravy, whisk in the cornstarch slurry and cook until glossy.
8. Step 8: Plate the dish by spooning mashed potatoes onto plates, adding the steaks, topping with caramelized onions, and drizzling warm pan gravy over everything.

Tips & Variations

• For extra flavor, use fresh thyme but dried thyme works well too and lasts longer.
• Swap garlic mashed potatoes for creamy polenta for a different texture and taste.
• If you prefer your steak more done, adjust cooking time accordingly and use a meat thermometer for precision.
• Caramelize onions slowly and patiently to develop deep sweetness without burning.

Storage

Store leftover steak and sides separately in airtight containers in the refrigerator for up to 3 days. Reheat mashed potatoes gently with a splash of milk to keep them creamy. Warm the caramelized onions and steak in a skillet over low heat to avoid drying out. Avoid microwaving the steak directly to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, ribeye or sirloin can be used, but cooking times may vary. Filet steak is tender and cooks quickly, so adjust accordingly.

How do I know when the steak is done?

Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Rest the steak after cooking to allow juices to redistribute.

Filet Steak with Caramelized Onions and Garlic Mashed Potatoes Recipe

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★★★★★

5 from 119 reviews

A classic and indulgent filet steak recipe served with sweet caramelized onions and creamy garlic mashed potatoes, finished with a savory pan gravy. Perfectly seared steaks with a herbaceous crust complement the rich mashed potatoes and deeply caramelized onions for a comforting yet elegant meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Steaks:

• 2 beef filet steaks (6–8 oz each)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme or dried thyme

For the Caramelized Onions:

• 2 large onions, thinly sliced
• 1 tablespoon butter
• 1 teaspoon brown sugar (optional, for deeper caramelization)
• Salt, to taste

For the Garlic Mashed Potatoes:

• 1½ pounds potatoes, peeled and cubed
• 3 cloves garlic
• 3 tablespoons butter
• 1/2 cup warm milk or cream
• Salt and black pepper, to taste

For the Pan Gravy:

• 1/2 cup beef broth
• 1 teaspoon Worcestershire-style sauce (non-alcoholic)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

1. Prepare the Garlic Mashed Potatoes: Start by adding the peeled and cubed potatoes along with the garlic cloves to a pot of salted water. Bring the water to a boil and cook for 15–18 minutes, until the potatoes are fork-tender. Drain the water thoroughly, then mash the potatoes with butter and warm milk or cream. Season with salt and black pepper, cover, and keep warm.
2. Caramelize the Onions: Melt butter in a skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly for about 20–25 minutes, stirring occasionally, until the onions soften, turn golden, and develop a sweet, jammy texture. For an extra deep caramelization, stir in the brown sugar near the end. Set the onions aside.
3. Prepare the Steaks: Pat the filet steaks dry with paper towels to ensure a proper sear. Season both sides generously with salt, black pepper, and thyme. Heat olive oil and butter in a skillet over medium-high heat until hot and the butter is melted. Add the steaks and sear for 3–4 minutes per side for medium-rare, adjusting cooking time based on your preferred doneness. Avoid moving the steaks while searing to develop a crust. Remove the steaks from the skillet and let them rest on a plate.
4. Make the Pan Gravy: Using the same skillet, pour in the beef broth to deglaze, scraping up browned bits from the bottom. Stir in the Worcestershire-style sauce and let the gravy simmer for 3–4 minutes. If a thicker consistency is desired, whisk in the cornstarch slurry and cook until glossy and slightly thickened, about 1 minute.
5. Plate and Serve: Spoon a generous portion of the garlic mashed potatoes onto each plate. Place the rested filet steak on or beside the potatoes, top with a mound of caramelized onions, and drizzle the warm pan gravy over everything. Serve immediately for the best flavor and texture.

Notes

• For best steak results, use a thick, high-quality filet with good marbling.
• Adjust caramelization time and brown sugar quantity based on your preferred sweetness level in onions.
• Allow the steaks to rest after cooking to preserve juices and tenderness.
• Use warm milk or cream for the mashed potatoes to keep them creamy and smooth.
• The pan gravy can be thickened or left thinner depending on your preference.
• You can substitute fresh thyme with dried thyme if fresh is unavailable.

Keywords: filet steak, caramelized onions, garlic mashed potatoes, pan gravy, seared steak, classic steak dinner