THIS IS A BRIEF FOR GRANDPA
- Prepare dry coating / seasoning
- Toss Fillet medallions into the dry seasoning
- Heat cast iron really hot and put in about 1 TBL canola oil
- Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside. Don’t cook more than 3 minutes per side.
- Leave remaining “fond” to season the onions
- Add 1 TBL EVOO and 1 TBL butter
- Slice onions
- Put into skillet and cook 6-8 minutes
- Add 1 C white wine
- Stir to deglaze and reduce
- Meanwhile simmer baby potatoes for about 12 minutes
- Put onto a large serving plate and press with glass to break them open
- Sprinkle with Maldon salt
- Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
- Put onions over top of the potatoes
- Top with fillet medallions
- Top with glazed onions
- Top with parsley
