Filets mignon charred onions zucchini and balsamic sauce
Filets mignon charred onions zucchini and balsamic sauce recipe in the zucchini category
Recipe ingredients:
- Sauce:
- 1 3/8 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
- Filets 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 ounces, trimmed filets
Recipe method:
- 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.
- 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.
- 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 ayer.
- 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.
- 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.
- 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 or to taste.
- 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.
Tags: filets, mignon, charred, onions, balsamic, sauce, recipe, zucchini, recipes, cooking