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1
For the sauce:.
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2
In a small, heavy bottomed pan, combine wine vinegar and the shallot.
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3
Place over medium heat, bring to a boil and reduce to a syrupy consistency.
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4
Remove from heat, discard the shallot and whisk in the butter, one piece at a time.
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5
Season to taste with salt and pepper and keep warm till ready to serve.
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6
For the Beef and vegetables:.
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7
Place a heavy cast iron skillet over high heat until very hot.
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8
Add only enough olive oil to leave a film on the surface of the skillet.
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9
Place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken.
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10
Turn with tongs or a spatula and char on the other side -- the onions should be soft.
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11
Transfer to paper towels.
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12
Season zucchini slices with salt and pepper.
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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.
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14
Sear for 2 to 3 minutes or until the bottoms of the slices blister.
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15
Turn and cook for one minute more, until lightly golden.
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16
Remove from heat and transfer to paper towels.
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17
Brush filets with olive oil and season with salt and pepper.
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18
Return skillet to high heat.
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19
When skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer).
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20
To serve:.
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21
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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22
Arrange three or four onion rings over the zucchini on each plate.
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23
Place a filet on top of the onion on each plate and pool sauce on each plate.
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24
Top the filets with more onion and serve immediately.
