This recipe elevates the classic bacon-wrapped steak with a rich caramelized onion reduction sauce.
Heat olive oil in a frying pan over medium heat.
Ensure the oil is hot before adding onions to prevent sticking.
Add sliced onions to the pan and sauté until softened.
Stir occasionally to prevent burning and ensure even cooking.
Season onions with salt and pepper, then add brown sugar and mix well.
The sugar helps to caramelize the onions, enhancing their sweetness.
Reduce heat to low and cook onions until caramelized and most liquid is absorbed.
Patience is key; slow cooking brings out the onions' natural sweetness.
Stir in balsamic vinegar and cook until the mixture thickens into a syrupy consistency.
Keep stirring to prevent the sauce from burning.
Preheat oven to 450°F (230°C).
Ensure the oven is fully preheated for even cooking.
Wrap each filet mignon with a slice of bacon, securing with a toothpick if necessary.
Wrap tightly to ensure the bacon stays in place during cooking.
Heat olive oil in an oven-proof skillet over medium-high heat.
A hot skillet ensures a good sear on the steaks.
Sear each side of the steaks for about 2 minutes until browned.
Avoid moving the steaks too much to achieve a proper sear.
Transfer the skillet to the oven and bake for 10 minutes for medium-rare doneness.
Use a meat thermometer to check the internal temperature for desired doneness.
Remove steaks from the oven and let rest for 2 minutes.
Resting allows the juices to redistribute, keeping the steaks moist.
Serve steaks topped with the warm caramelized onion reduction.
Garnish with fresh herbs for added color and flavor.
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