For the onions:
- 2 TBS olive oil
- 2 medium onions, thinly sliced
- 1 tsp. Kosher salt
- 1/2 cup Marsala cooking wine
- 2 tsp. fresh thyme
- 1 tsp. fresh parsley
For the filets:
- 2 medium sized filet mignon
- Kosher salt
- 1 TBS olive oil
- 1 tsp. garlic, chopped and halved
- Freshly ground black pepper
- 1 TBS butter
- 1 sprig of thyme
Onions: Heat the oil in a large skillet over medium heat. Add the onions and sprinkle with salt. Cook over medium to medium-high heat for 30 to 40 minutes, stirring often. The onions will begin to brown, soften and reduce down. Once browned and softened (about 30 minutes), add the Marsala cooking wine. Adjust heat to medium-high and continue to cook and stir until the wine cooks into the onions and evaporates. Remove the onions from heat, sprinkle in the fresh thyme and set aside.
While onions are cooking, pat the filets dry with a paper towel. Sprinkle both sides with parsley and salt and keep at room temperature. Heat the oil in a large skillet at medium-high heat. Again, pat the filets dry with a paper towel, rub with garlic and sprinkle with pepper. Add the filets to the hot pan. Cook until browned, about 5 minutes on each side. Check with a meat thermometer for desired doneness: 120 degrees for rare, 130 degrees for medium rare. Top each filet with half tablespoon of butter, melting it on top. Once melted, add half teaspoon of garlic and a sprig of thyme to the bottom of pan and cook meat for an additional 1 to 2 minutes to coat meat in the seasoned butter.
Divide the onions between two plates. Place a cooked filet on top of each plate of onions. Sprinkle with additional thyme and serve.