Filets Mignons on Charred Onions and Zucchini with Balsamic Vinegar Sauce
Time: 45 minutes
For the sauce:
1 1/8 cups cabernet or pinot noir
1 cup balsamic vinegar
1 shallot, peeled and halved
2 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons salted butter, cut into 8 pieces
Salt and freshly ground black pepper
For the filets mignons and vegetables:
Extra virgin olive oil
1 large white onion, peeled and sliced 1/4-inch thick
2 medium zucchini, trimmed and cut diagonally into 3/4-inch-thick slices
Salt and freshly ground black pepper
4 5- to 6-ounce trimmed filets mignons
1. To prepare the sauce: In a small heavy-bottomed saucepan, combine wine, vinegar and shallot. Place over medium heat, bring to a boil, and reduce to a syrupy consistency, about 1/3 cup. Remove from heat, and discard shallot.
2. While sauce is still hot, whisk in the unsalted and salted butter, one piece at a time. If desired, add a drop or two of water to thin sauce to taste. Season with salt and pepper to taste. Keep warm until ready to serve.
3. To prepare the filets mignons and vegetables: Place a heavy cast-iron skillet over high heat until very hot. Add only enough olive oil to leave a film; place onion slices in skillet in one layer. Cook until lightly charred on bottom, but do not blacken. Turn over with tongs or a spatula, and char on other side. Onions should be soft. Transfer to paper towels.
4. Season zucchini slices with salt and pepper. Return skillet to high heat. When very hot, film with olive oil and place zucchini in skillet in one layer. Sear for 2 to 3 minutes, until surfaces against pan blister. Turn, and cook for about 1 minute, until light golden. Remove from heat, and transfer to paper towels.
5. Brush filets with olive oil, and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear filets for 2 minutes on each side (for rare), or to taste.
6. To serve, arrange three zucchini ovals on each of four warm plates, so ovals touch in center. Arrange three or four onion rings over zucchini. Place a filet on top of onion. Spoon three small pools of sauce on each plate. Top each filet with a few more onion rings, and serve immediately.
Yield: 4 servings.
