Filet mignon with blooming cipollini onions.

This is one of my own recipes that I've been working on for a bit of time that's getting closer and closer to being finished.

The shape and flavor of the cipollini onions is perfect for making mini blooming onions, which came out nice and crispy after a two-station Cajun breading and some time in the air fryer.

A drizzle of homemade gochujang mayonnaise was a great topping for the meal while being a fairly versatile sauce overall.

The filet was pan seared to 120°F, then rested for a few minutes while I made the pan sauce. Red wine, soy sauce, Worcestershire, beef stock, and a touch of cream. Seasoned with black pepper and finished with garlic butter, it came out really velvety and smooth.

In the future, I think I'll serve this with a single blooming onion on top of the filet, and perhaps swap the umami sauce I have now for an au poivre-inspired sauce. Part of me thinks the blooming onion effect could be improved with wet batter as well, but these are all more reason to make this dish again soon.