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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: | 2. In a small, heavy bottomed pan, combine wine vinegar and the shallot. | 3. Place over medium heat, bring to a boil and reduce to a syrupy consistency. | 4. Remove from heat, discard the shallot and whisk in the butter, one piece at a time. | 5. Season to taste with salt and pepper and keep warm till ready to serve. | 6. For the Beef and vegetables: | 7. Place a heavy cast iron skillet over high heat until very hot. | 8. Add only enough olive oil to leave a film on the surface of the skillet. | 9. Place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken. | 10. Turn with tongs or a spatula and char on the other side -- the onions should be soft. | 11. Transfer to paper towels. | 12. Season zucchini slices with salt and pepper. | 13. 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. | 14. Sear for 2 to 3 minutes or until the bottoms of the slices blister. | 15. Turn and cook for one minute more, until lightly golden. | 16. Remove from heat and transfer to paper towels. | 17. Brush filets with olive oil and season with salt and pepper. | 18. Return skillet to high heat. | 19. When skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer). | 20. To serve: | 21. Arrange three zucchini ovals on each of four warmed plates so that the ovals meet in the center of the plate. | 22. Arrange three or four onion rings over the zucchini on each plate. | 23. Place a filet on top of the onion on each plate and pool sauce on each plate. | 24. Top the filets with more onion and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	1 1/8	1/8		-	-	-	-
balsamic vinegar	1	cup		224.4	43.4265	1.2495	0.0
shallot	1		peeled halved	115.2	26.88	4.0	0.16
butter	6	tablespoons	unsalted cut	610.884	0.0511	0.7242	69.1057
salt black pepper			ground	1613.8703	0.0	359.0408	9.0667
extra virgin olive oil				1613.8703	0.0	359.0408	9.0667
white onion	1		peeled sliced	-	-	-	-
zucchini	2		trimmed cut	4.62	0.6842	0.5962	0.08800000000000001
filet mignon	4			1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.