Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Slice the stem end off
Vidalia Onion (1)
, then cut out the root end. Peel onion then cut into 1/2-inch slices. Separate the rings from one another.
Step 3
Select the 12 best rings, and place them in a bowl with
Buttermilk (to taste)
and
Seasoned Salt (10 g)
. Toss to combine, then arrange so that as much onion is submerged as possible. Chop the remaining (unsoaked) pieces of onion, and set them aside.
Step 4
Prepare your mise en place: Pick and finely chop
Fresh Parsley (2 sprigs)
and
Fresh Oregano (2 sprigs)
. Slice
Okra (170 g)
in half lengthwise. Season the
Filet Mignon (2)
on all sides with
Seasoned Salt (15 g)
and let stand at room temperature.
Step 5
Use a fork to lift 1 onion ring out of the buttermilk, allowing the excess buttermilk to drip back into the bowl. Drop the ring into the
All-Purpose Flour (125 g)
and turn to coat evenly. Repeat with remaining rings, stacking the coated rings along the edge of the flour plate.
Step 6
Working with one ring at a time, return to fully soak in buttermilk, then coat completely in
Breadcrumbs (100 g)
. Transfer the breaded rings to the baking pan so that they do not touch or overlap one another.
Step 7
Bake 18-20 minutes, or until lightly browned.
Step 8
Heat a sauté pan over medium-high heat, add
Cooking Oil (as needed)
and add the Filet Mignon. Cook beef without turning for about 2 minutes, or until well browned.
Step 9
Turn the pieces and cook 1-2 minutes more.
Step 10
Transfer steaks to a plate while you cook the Okra. Return the pan to medium-high heat. If the pan is dry, add a little more cooking oil. Add okra, cut side down, and cook 1-2 minutes. Stir in the chopped vidalia onion.
Step 11
Cook 2 minutes more, then add cooking
White Wine (60 mL)
and remaining
Seasoned Salt (15 g)
. Cook about 30 seconds more, then remove from heat. Taste and adjust seasoning as desired.
Step 12
Serve the filet with okra and onion rings. Enjoy!
