Filet Mignon on Charred Onions, Zucchini W/ Balsamic Sauce

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   For the sauce:.

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   In a small, heavy bottomed pan, combine wine vinegar and the shallot.

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   Place over medium heat, bring to a boil and reduce to a syrupy consistency.

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   Remove from heat, discard the shallot and whisk in the butter, one piece at a time.

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   Season to taste with salt and pepper and keep warm till ready to serve.

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   For the Beef and vegetables:.

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

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   Add only enough olive oil to leave a film on the surface of the skillet.

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   Place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken.

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    Turn with tongs or a spatula and char on the other side -- the onions should be soft.

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    Transfer to paper towels.

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    Season zucchini slices with salt and pepper.

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    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.

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    Sear for 2 to 3 minutes or until the bottoms of the slices blister.

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    Turn and cook for one minute more, until lightly golden.

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    Remove from heat and transfer to paper towels.

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    Brush filets with olive oil and season with salt and pepper.

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    Return skillet to high heat.

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    When skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer).

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    To serve:.

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    Arrange three zucchini ovals on each of four warmed plates so that the ovals meet in the center of the plate.

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    Arrange three or four onion rings over the zucchini on each plate.

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    Place a filet on top of the onion on each plate and pool sauce on each plate.

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    Top the filets with more onion and serve immediately.

* Per serving · 4 servings · Values may vary.