From Chateau Chantal
4 large russet (baking) potatoes (about 2 pounds total)
1/4 cup vegetable oil
Six 1-1/4 inch thick filets mignons (about 3 pounds total)
Accompaniment: About 2 cups Trio sauce
12 assorted red and yellow pearl onions, unpeeled
2 cups vegetable oil for frying onions
In a medium saucepan of salted boiling water, blanch onions 3 minutes, or until barely tender, and drain in a colander. Peel skin away form each onion, keeping it attached at root end, and pat onion dry. In a heavy saucepan, heat 2 cups oil until a deep-fat thermometer registers 375 degrees. and fry onions in 2 batches until crisp and brown, about 1 minute. Transfer onions as fried with a slotted spoon to paper towels and drain. Season onions with salt and pepper and cool.
Preheat oven to 425 degrees and oil 2 baking sheets.
Cut potatoes lengthwise into 1/2-inch thick slices and arrange in one layer on baking sheets. Lightly brush slices with some oil and season with salt and pepper. Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.
Pat filets dry and season with salt and pepper. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not soaking and brown filets on both sides, without crowding, about 5 minutes total. Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.
On each of 6 plates, fan 3 potato slices and top with a filet. Drizzle filets with sauce and garnish with onions. Serve remaining sauce on the side.