Instructions:

• Start by melting the unsalted butter in a skillet over medium heat. Once melted, add the thinly sliced red onion and sprinkle with 1 teaspoon of sugar. Stir occasionally, allowing the onions to cook down and caramelize for about 15-20 minutes. When they turn golden brown, add the balsamic vinegar and cook for another minute. Remove from heat and set aside.
• While the onions are caramelizing, heat oil in another skillet over medium-high heat. Thinly slice the Yukon gold potatoes and carefully add them to the hot oil. Fry until golden and crispy, about 4-5 minutes per side. Remove and drain on paper towels, seasoning with sea salt to taste.
• Season the filet mignon steaks generously with sea salt and pepper. In the skillet used for the onions, add a little more oil if needed and heat until shimmering. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time according to your preferred doneness. Once cooked, let them rest for a few minutes.
• On a serving platter, place the crispy potato slices as the base. Top each potato slice with a generous amount of the caramelized onions. Slice the rested steaks into medallions and place them on top of the onions. Finally, dollop the Boursin Garlic & Fine Herbs Cheese over the steak and garnish with a handful of baby arugula for a fresh finish.