Filet Mignon with Onions; wildflowers

Grilled Filet Mignon is a special summer treat for us.

So are onions from our garden.

To some of you this would be Barbecued Filet Steak or Tenderloin or Tournedos….

As Shakespeare implied the name is not important nor is the term used to describe the cooking method.

This is a steak cut from the tenderloin cooked outdoors on a charcoal barbecue grill.

Got it?

Our butcher is back.

His butchery burned just over a year ago and the rebuild has finally finished and he is back in business.

He is English, which means the cuts are familiar. More importantly it means that he has English beef. His English beef is aged 21 days. French beef is usually not aged at all.

Most importantly, he is back in time for us to have steaks on the grill this summer.

We are happy to see the butcher at his stall in the market again.

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Filet Mignon with Onions

We like our steaks cut 1 1/2 – 2 inches thick and cooked to medium rare. Adjust cooking time according to your preferences.
You can wrap a strip of bacon or fat around the edges if you like.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Beef
  • Method: Grilling


  • 2 filet mignon steaks (tournedos), 6oz (180gr) each or other cut of choice
  • 1 large or 2 medium onions, cut in half, then sliced thickly
  • 1 tbs butter
  • 2 tbs olive oil, divided
  • 1 tbs brown sugar
  • 1 tbs Dijon mustard
  • 2 tbs Worcestershire sauce, divided


  • Mix 1 tbs each Worcestershire sauce, oil and brush on steaks. Set aside.
  • Heat remaining oil, butter, in medium skillet over medium heat.
  • Add onions and sauté until browned, stirring frequently, about 25 minutes.
  • You may have to turn the heat down to low after about 15 minutes.
  • When onions are nicely browned add sugar, mustard, remaining Worcestershire, and stir until well blended and sugar is melted.
  • Set aside and keep warm
  • Cook steaks on barbecue grill until done to your liking…. about 3 minutes per side for medium rare. It depends on thickness of cut, heat of grill, etc.
  • Divide onions and place on 2 plates.
  • Top with steak and serve.


We like onions and these were from our garden. It’s a simple side to the steak.


  • Serving Size: 1/2 recipe
  • Calories: 491
  • Sugar: 9.3 g
  • Sodium: 505.2 mg
  • Fat: 29.9 g
  • Saturated Fat: 9.4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 14.7 g
  • Fiber: 1.3 g
  • Protein: 38.5 g
  • Cholesterol: 124.3 mg

Keywords: grilled steak, filet mignon, barbecue steak

Filet Mignon with Onions

My neighbor was bored with their lawn.

It was just….. lawn.

She convinced her husband that a wild flower garden would be just perfect in the far end, by one of our plum trees.

He was easier to convince once we volunteered our roto-tiller to break up the lawn. It would have been a challenge to do it with a spade.

It started out being rather a grand project, but, eventually, as these things are wont to do, it shrunk down to something more manageable.

It turned out to be quite a pretty wildflower garden and the bees and butterflies seem quite happy with it.

None of them were willing to sit still and pose for a photo, however.

Trust me…. it was buzzing.

10 thoughts on “Filet Mignon with Onions; wildflowers”

  1. Lovely little flower garden! Flowers are so happy and they make the pollenators happy.

    The only way I can get filet that’s not in a restaurant here, is to buy the tenderloin. Well, I lie a bit. There’s one butcher shop that has them cut, but they’re twice as much a pound as the whole tenderloin so I don’t do that. Tonight, we had sirloins. They were quite good. And fresh Michigan corn on the cob.

    • I miss corn on the cob. They do sell it here, but it’s not the same as getting it off the farm truck the day it was picked. I don’t buy it as it is pretty old and tasteless. I haven’t been able to get good seeds here the last few years so I gave up planting it. I may try again next year.

  2. It’s very pretty but I don’t see many actual native wild flowers. I see lots of things that appear in seed mixes purporting to be wild flower mixes. Still, better for biodiversity by a long shot than lawn.

    • I’m not sure where she got the seeds – probably from a UK site. But it’s pretty and the bees love it. I have lavender and herbs that I allow to flower. I get so many bees, butterflies, and hummingbird moths it’s worth not cutting the herbs !

  3. Ohhhhh!! THAT explains why on our travels, while we thought French beef was good, we agreed that it didn’t really compare at all to the aged Alberta beef served on our Sunday dinner tables when we were growing up!

    Mmmmmm, grilled beef with onions. From your garden, no less! What could be better?

    I love the wild flower garden too.

    • It’s wonderful for anything that braises or stews long enough to make it tender. But not steaks, which probably explains why the French steaks are cut very thinly…. so one can chew it.
      I had a woman in my French class that grew up on a farm. I mentioned aging beef and she was absolutely appalled at the idea of hanging / aging beef.

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