Filet mignon with onions and reblochon

Assembling the Dish
Prepare the casserole dish: Arrange the filet mignon medallions in a baking dish.
Add the onions: Spread the caramelized onions and cream sauce over the meat.
Add the reblochon: Cut the reblochon in half thickness, then into slices. Arrange the pieces on top, crust side up.
Bake: Bake for 20 to 25 minutes, until the cheese is melted and golden.
Service and Accompaniments
Remove the dish from the oven and let rest for 5 minutes before serving. This dish goes perfectly with:

Steamed or roasted potatoes
A gratin dauphinois
Fresh tagliatelle
A green salad to lighten the meal
The Perfect Balance of Flavors
The filet mignon with onions and reblochon offers a perfect balance between the sweetness of the onions, the richness of the cheese and the tenderness of the meat. The reblochon melts and mixes with the cream to form a creamy sauce, while the onions bring a sweet note that sublimates the whole. Each bite is a blend of melting, creamy and characterful.

Gourmet Variants
With potatoes: Add pre-cooked potato slices to the dish before putting in the oven for a complete dish.
With bacon: Sprinkle with smoked bacon for an even more savoyard touch.
With red wine: Replace the white wine with a light red wine for a fuller-bodied sauce.
With chicken: Replace the filet mignon with chicken tenders for a more economical version.
With mushrooms: Add sautéed mushrooms for extra depth.
Tips for Making a Successful Dish
Don’t overcook the meat: The filet mignon should remain tender and juicy.
Caramelize the onions well: This is what gives all the flavor to the dish.
Use a quality Reblochon: A farmhouse cheese will bring more taste.
Let stand before serving: This allows the sauce to stabilize.
Serve hot: The cheese should remain melty and creamy.
Presentation
Serve the filet mignon topped with Reblochon sauce, decorated with a few sprigs of thyme or rosemary. For a rustic touch, serve directly in the steaming dish.

Nutritional Values (per serving)Calories: 520 kcal
Protein: 38 g
Fat: 36 g
Carbohydrates: 8 g
Conservation
The filet mignon with onions and reblochon can be kept for 2 days in the refrigerator, well covered. Reheatgently in the oven to 160°C (320°F) to preserve the texture of the cheese and meat.