Steps to Prepare:

• In a skillet over medium heat, melt the butter. Add the sliced red onion and stir to coat. Sprinkle in the sugar and cook for about 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized. Towards the end of cooking, add the balsamic vinegar and cook for an additional 2-3 minutes until the liquid has evaporated. Remove from heat and set aside.
• While the onions are caramelizing, thinly slice the Yukon gold potatoes. Heat oil in a frying pan over medium-high heat. Once hot, carefully add the potato slices in a single layer, frying until golden and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil and season with sea salt.
• Season the filet mignon steaks generously with sea salt and pepper. In the same skillet used for the onions, increase the heat to high. Add a drizzle of oil and once hot, add the steaks. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for a few minutes.
• On each crispy potato slice, spread a generous amount of Boursin Garlic & Fine Herbs Cheese. Top with a slice of the cooked steak and a spoonful of caramelized onions. Finally, add a handful of baby arugula on top for freshness.
• Arrange the steak appetizer on a platter and serve immediately. Enjoy the delightful combination of flavors and textures in every bite!