Filet Mignon with Caramelized Onions and a Turnip Puree

Caramelized onions are a great pairing for a filet and the turnip puree complements the dish perfectly. Turnips are a great alternative to mashed potatoes and have an earthy mild flavor. For a similar recipe that uses parsley root puree instead of the turnip puree and is served as an appetizer see Filet Mignon Skewers with Caramelized Onions and a Parsley Root Puree. Ingredient amounts will serve 2. Adjust ingredient amounts for the number of people serving.


2 – 6 oz. beef tenderloin filets
1 tablespoon of olive oil
A sprinkle of kosher salt and fresh ground pepper
Caramelized Onions
1 medium yellow onion, thinly sliced
2 tablespoons of olive oil
2 tablespoon of brown sugar
1 tablespoon of balsamic vinegar
Turnip Puree
1 large turnip or several small ones about 12 oz., peeled and diced
3/4 of cup of 2% organic milk or 2% regular milk
1 tablespoon of Smart Balance Butter or regular butter
1/2 teaspoon kosher salt


In a medium sized pot heat about 2 cups of water with a pinch of kosher salt. Add diced turnip and cook over medium high heat until fork tender about 30 minutes. Drain and place into a blender or magic bullet with skim milk, butter and kosher salt. Blend until it is silky smooth. Remove and return to original pot until ready to serve.

In a medium sized skillet heat olive oil over medium high heat add onions and sauté until they begin to brown. Add brown sugar and sauté until evenly coated. Add balsamic vinegar and stir over low heat until warm. Turn off heat and let sit at room temperature in the skillet while preparing the rest of the components.

Coat filets with oil and season with salt and pepper. Heat grill to medium high. Grill filets for 5 minutes on each side. This will produce a meat that is medium. Cooking times will vary depending on the type of grill you are using and how you like your meat cooked. Once cooked to your liking, remove from grill, tent meat with foil and let rest for about 5 minutes. Warm the puree and caramelized onion mixture. Plate by placing the puree on the bottom of the plate, add the filet and top with the caramelized onion mixture.

Suggested Beverage

Try Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon (Napa Valley), Wente Vineyards Southern Hills Cabernet Sauvignon (Livermore, CA) or Joel Gott Cabernet Sauvignon (California) .

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