Filet Mignon on Charred Onions, Zucchini W Balsamic Sauce - red wine

Method

• 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.