Filet Mignon on Charred Onions and Zucchini with Balsamic Vinegar Sauce

1. 1

   In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup.

2. 2

   Remove from heat; discard shallot.

3. 3

   Whisk in butter, one piece at a time.

4. 4

   Season with salt and freshly ground pepper to taste.

5. 5

   Keep warm until ready to serve.

6. 6

   Place a heavy cast-iron skillet over high heat until very hot.

7. 7

   Add 2 tsp oil.

8. 8

   Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels.

9. 9

   Season zucchini with salt and pepper.

10. 10

    Return skillet to high heat.

11. 11

    When very hot, add 1 tsp oil and sear zucchini until brown on each side.

12. 12

    Transfer to paper towels.

13. 13

    Brush meat with remaining 2 tsp oil and season with salt and pepper to taste.

14. 14

    Return skillet to high heat.

15. 15

    When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste.

16. 16

    Arrange 3 zucchini ovals on each of 4 warm plates.

17. 17

    Place 3 or 4 onion rings over zucchini.

18. 18

    Put a filet on top of onion.

19. 19

    Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.