Entree: Brazil – Rio de Janeiro – Filé à Oswaldo Aranha (Pan-seared filet mignon topped with sautéed onions flambéed in cachaça, a classic Rio de Janeiro steak preparation)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 4 filet mignon steaks, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter, divided
- 2 large (about 12 oz / 340 g) yellow onions, thinly sliced
- 1/4 cup (60 ml) cachaça (Brazilian sugarcane spirit) or cognac
- 1/2 cup (120 ml) beef broth
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving (optional)

Instructions

1. Season and sear the steaks: pat steaks dry and season both sides generously with salt and pepper. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a heavy skillet over high heat until shimmering. Sear steaks 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer steaks to a plate, tent with foil and rest while preparing onions.
2. Sauté the onions: reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter to the same skillet. Add sliced onions and a pinch of salt and cook slowly, stirring often, until soft and deeply golden, about 15–18 minutes.
3. Flambé and make sauce: push onions to the side, carefully add cachaça to the pan and, if safe and desired, ignite with a long lighter to flambé until flames subside (or simmer to burn off alcohol). Add beef broth and Worcestershire sauce if using, scrape up browned bits, and simmer briefly until the sauce is slightly reduced and glossy, about 2–3 minutes.
4. Finish and serve: return steaks to the pan for 30–60 seconds to rewarm and coat with sauce. Plate steaks and spoon generous amounts of the sautéed, cachaça-laced onions over each. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.