Balsamic Filet Mignon with Charred Onions

Name: Filet Mignon and Charred Onions with a Balsamic Vinegar Sauce
Ingredients: 1 cup of Balsamic Vinegar; 1 shallot, peeled and cut in half; 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; 2 packages of Duncan Farms Filet Mignon; Salt and Pepper to taste

by Duncan Farms May 7, 2021

A quick and simple recipe to elevate any weeknight meal to restaurant quality.

Filet Mignon and Charred Onions with a Balsamic Vinegar Sauce

Rated 5 stars by 1 users

Ingredients

Balsamic Vinegar Wine Sauce

1 cup of Balsamic Vinegar
1 shallot, peeled and cut in half
1 tablespoon of butter, cut in half
1 cup of red wine
Salt and Pepper to taste

Filet Mignon and Veggies

4 teaspoons of olive oil
1 sweet onion, sliced into 1/4 thick rounds
1-2 zucchini, sliced
1-2 yellow squash, sliced
2 packages of Duncan Farms Filet Mignon
Salt and Pepper to taste

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.