Filet Mignon On Charred Onions, Zucchini W/ Balsamic Sauce

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 1/8 cups red wine (cabernet or pinot noir)
• 1 cup balsamic vinegar
• 1 shallot, peeled and halved
• 6 tablespoons unsalted butter, cut into 12 pieces
• salt & freshly ground black pepper
• extra virgin olive oil
• 1 large onion, peeled and sliced 1/4-inch thick
• 2 medium zucchini, trimmed and cut diagonally into 3/4-inch slices
• 4 (5 -6 ounce) filet mignon

Recipe

• 1 for the sauce:.
• 2 in a small, heavy bottomed pan, combine wine vinegar and the shallot.
• 3 place over medium heat, bring to a boil and reduce to a syrupy consistency.
• 4 remove from heat, discard the shallot and whisk in the butter, one piece at a time.
• 5 season to taste with salt and pepper and keep warm till ready to serve.
• 6 for the beef and vegetables:.
• 7 place a heavy cast iron skillet over high heat until very hot.
• 8 add only enough olive oil to leave a film on the surface of the skillet.
• 9 place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken.
• 10 turn with tongs or a spatula and char on the other side -- the onions should be soft.
• 11 transfer to paper towels.
• 12 season zucchini slices with salt and pepper.
• 13 return skillet to high heat and when very hot, film the surface with olive oil and place the zucchini in the skillet in one layer.
• 14 sear for 2 to 3 minutes or until the bottoms of the slices blister.
• 15 turn and cook for one minute more, until lightly golden.
• 16 remove from heat and transfer to paper towels.
• 17 brush filets with olive oil and season with salt and pepper.
• 18 return skillet to high heat.
• 19 when skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer).
• 20 to serve:.
• 21 arrange three zucchini ovals on each of four warmed plates so that the ovals meet in the center of the plate.
• 22 arrange three or four onion rings over the zucchini on each plate.
• 23 place a filet on top of the onion on each plate and pool sauce on each plate.
• 24 top the filets with more onion and serve immediately.