Filet Steak with Caramelized Onions and Garlic Mashed Potatoes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
