FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE

Filet Mignon on Charred Onions and Zucchini with Balsamic Vinegar Sauce image

Provided by Patrick O'Connell

Yield Makes 4 servings

Number Of Ingredients 10

Previous Next

Sauce
1 cup plus 2 tbsp red wine (Cabernet Sauvignon or Pinot Noir)
1 cup balsamic vinegar
1 shallot, peeled and halved
1 tbsp butter, cut into 2 pieces
Meat and vegetables
4 tsp extra-virgin olive oil
1 large white onion, peeled and sliced 1/4 inch thick
2 medium zucchini, trimmed and sliced 3/4 inch thick
4 trimmed filets mignons (4 oz each) or top-round steaks (use organic meat, if possible)

Steps:

For sauce:
In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
For meat and vegetables:
Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.