Directions: |
Directions:For steak and onions:
Take out steak 15 minutes prior to cooking to get it to room temperature.
Cut onion in half and than into medium slices
In a cast iron pan or griddle, add a very light amount of grapeseed oil
Sear onions until charred and translucent, push to edge of the griddle to keep warm
Season steak on both sides and the edge with salt and pepper to taste
Sear steak on both sides and cook till medium rare
For crepes:
In a bowl, add flour and make a well with a wooden spoon
Add eggs, sugar, and butter and mix until combined
Add milk ½ cup at a time and eventually switch to a whisk, continue until all 3 cups is thoroughly combined and lumps are gone
Heat a pan on medium-low heat and spray with non-stick cooking spray each time before adding crepe
Add ⅓ cup of the batter to a small pan or crepe pan and swirl pan or use a crepe spreader to spread batter along the whole pan
Once the crepe has cooked enough that it isn't sticky on the bottom and is lightly browned flip the crepe
Cook crepe till cooked through and lightly browned
For balsamic reduction:
Add balsamic vinegar to a small sauce pot and stir in sugar
Cook over medium-high heat until reduced into a thicker consistency of your liking
Plating:
Slice steak thin and against the grain
Take onion and steak slices and put them on one half of the crepe and add gruyere cheese(it should melt from residual heat from crepe and steak)
Fold crepe in half twice until it is in the shape of a triangle
Drizzle balsamic reduction on top of crepe(s) and optionally top with remaining cheese |
This recipe for Filet Mignon Crepes is from