Filet Mignon On Charred Onions Zucchini W Balsamic Sauce Recipes

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

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

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.