Filets Mignon Charred Onions Zucchini & Balsamic Recipe

Filets Mignon Charred Onions Zucchini & Balsamic Recipe

Ingredients:

For Sauce:
1-3/8 c of wine (Cabernet or Pinot Noir)
1 c of vinegar (balsamic)
1 pc of shallot (medium); peeled then halved
2 Tbsps of butter (unsalted); cut to four pieces
4 Tbsps of butter (salted); cut to eight pieces
Salt
Pepper (black, freshly ground)

For Filets and Vegetables:
Oil (olive oil, extra virgin)
1 pc of onion (white, large); peeled then sliced to 1/4 inch
2 pcs of zucchini (medium); trimmed then sliced diagonally to 3/4 inch
Salt
Pepper (black, freshly ground)
4 pcs of filets (4-6 ounces); trimmed

Instructions:

Combine vinegar, shallot, and wine inside a saucepan above moderate heat. Let it boil till reduced into a syrup-like consistency, or about one-third cup. Take out from the heat then discard the shallot.

Gradually add the butters while hot. Season salt & pepper. Keep it warm till serving time.

Heat enough amount of oil on an iron-cast skillet above medium-high heat. Add sliced onion, in single layer; cook till charred slightly on both sides, but not black, turning once. Place on paper towel(s) to absorb excess oil.

Season salt & pepper on slices of zucchini. Return the skillet back above medium-high heat then add enough amount of oil. Add the slices of zucchini into single layer and sear them for 2-3 mins, turn then cook again for one min till slightly golden. Take out from the heat then place on paper towel(s) to absorb excess oil.

Brush oil on filets then season salt & pepper. Place back the skillet above medium-high heat. Once heated thoroughly, sear the seasoned filets, about 2 mins.

Arrange 3 ovals of zucchini onto each 4 warm serving plates, forming like a clover. Arrange 3-4 rings of onion above the zucchini then place filet above. Spoon sauce onto each serving plate. Top with more ring of onion for garnish. Serve at once.

>> Filets Mignon Charred Onions Zucchini & Balsamic Recipe