Beef Tenderloin In Caramelized Sugar

Ingredients

• 4 pieces filet mignon, each 1 inch thick
• 1 cup sugar
• ½ cup nam pla, or to taste
• 1 large onion, cut in half-moon slices
• 1 teaspoon black pepper, or more

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    780 calories; 40 grams fat; 16 grams saturated fat; 17 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 47 grams protein; 192 milligrams cholesterol; 2901 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate.
2. A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.
3. Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.