Balsamic Filet Mignon with Charred Onions
by Duncan FarmsA quick and simple recipe to elevate any weeknight meal to restaurant quality.
Category
dinner
Ingredients
1 cup of Balsamic Vinegar
1 shallot, peeled and cut in half
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1 tablespoon of butter, cut in half
1 cup of red wine
Salt and Pepper to taste
4 teaspoons of olive oil
1 sweet onion, sliced into 1/4 thick rounds
1-2 zucchini, sliced
1-2 yellow squash, sliced
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2 packages of Duncan Farms Filet Mignon
Salt and Pepper to taste
Balsamic Vinegar Wine Sauce
Filet Mignon and Veggies
Directions
Balsamic Vinegar Sauce
In a saucepan add wine, vinegar, and shallot and cook on a medium-high heat until it is reduced to about 1/3 cup, and the sauce has thickened. TIP: try dipping the back of a spoon into the sauce. If it coats it without running down quickly your sauce is done.
Take the sauce off the heat and discard the shallot. Whisk in your butter, one half at a time and season with salt and pepper. Keep the sauce warm until ready to serve.
Filet Mignon and Charred Veggies
Heat a cast iron skillet over high heat and add 2 tsp of oil. Place onion in skillet and cook until lightly charred on each side. Transfer to paper towels.
Season squash and zucchini with salt and pepper. Place skillet on high heat again, when pan is very hot add another 1-2 tsp ( depending on how many zucchini and squash you used) and sear the veggies on both sides. Place cooked veggies on paper towel.
Use remaining oil on filets and season them with salt and pepper. Put skillet on high heat again and when the skillet is hot sear the meat for 2 minutes on each side ( this will come out rare, cook longer to your preference).
Arrange zucchini and squash on plate, layer on a few charred onions. Place filets on onions and spoon 2 tablespoons of sauce over each filet.