Filet with French Onion Soup Sauce

Filet with French Onion Soup Sauce 9

What is the rule for Valentine’s Day dinners. Are smelly foods ok? Onion? Garlic? What do you think? I say, if both you and your significant other are both eating you are good to go. No need to worry about onion or garlic breath. And let’s be honest the longer you are married the less you are concerned about bad breath. Tell me I’m not alone.


I am not really into dainty dinners. You will never see me order a salad for dinner just to appear as though I don’t eat. I say bring it on! Ill take the appetizer, steak, side dishes and then dessert too! Just being myself. Cliff and I usually go out for pizza for Valentine’s Day. But if we were to have a fancy dinner at home, this steak would likely be our entree. Maybe with some roasted broccoli or brussel sprouts. If we’re going to eat a bunch on onions for dinner we might as well go for it and add stinky vegetables in there too. This steak is great because it has a nice crust as any good steak should but it also has a flavorful sauce to dip the meat in. Definitely a nice juicy steak. Enjoy!

Here is what you’ll need


First, make the toasts

Season the filets

Sear the filets

Slice the onions into half moons

Caramelize the onions and add the tomato paste and garlic

Add the beef broth and red wine

Assemble the parts

A Valentine's day dinner your man will appreciate

A Valentine’s day dinner your man will appreciate.


Filet with French Onion Soup Sauce 9

Filet with French Onion Soup Sauce

Prep Time 20 minutes
Cook Time 1 hour
Course Main Course



  • 2  beef tenderloin filets- about 4 ounces each
  • salt
  • pepper
  • 1 tbsp butter


  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 1 tsp sugar
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • 2 cup low sodium beef broth
  • 1/2 cup red wine
  • 1 sprig of thyme


  • 2 slices french bread
  • 1/2 tbsp olive oil
  • 1/2 cup gruyere cheese, shredded


  • Preheat the oven to 400 degrees F.
  • Slice 2 pieces of bread and brush with olive oil.
  • Lay on a baking sheet and top with shredded cheese.
  • Place in the oven for about 5-6 minutes or until cheese is melted and golden.
  • Set aside.
  • Sprinkle the steaks generously with salt and pepper.
  • Heat a cast iron skillet over medium high heat.
  • Add two tablespoons of butter and allow to melt.
  • Sear the steaks about 2 minutes per side or until they get a nice crust.
  • Transfer to oven and cook about 8 minutes depending on thickness.
  • Once cooked, set aside to rest.
  • While the filet is in the oven heat 2 tablespoons olive oil over medium high heat in a skillet.
  • Cut the onions into half moon slices.
  • Add the onions to the skillet along with the sugar.
  • Allow to cook until caramelized; about 15 minutes.
  • Add the tomato paste, and garlic; cook 1-2 more minutes.
  • Add the beef broth, red wine, and a sprig of thyme.
  • Allow to reduce slightly; simmer about 5 minutes.
  • Remove the sprig of thyme.
  • Place each piece of bread in a bowl and top with filet.
  • Pour the sauce over the filet.
  • Serve immediately.


Our filets were about 1 1/2 inches thick.
We cooked them for about 8 minutes to medium rare.
Keyword Filet, Sauce