MAIN DISH: Filet Mignon On Charred Onions & Zucchini w/Balsamic
1 cup plus 2 Tbsp. Red Wine (Cabernet Sauvignon or Pinot Noir)
1 cup Grapes & Olives On Tap Chocolate Balsamic Vinegar
1 Shallot, peeled and halved
1 Tbsp. Butter, cut into 2 pieces
Meat & Vegetables:
4 tsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
1 large White Onion, peeled and sliced ¼” thick
2 medium Zucchini, trimmed and sliced ¾” thick
4 trimmed Filet Mignons (4 oz. each)
Cook wine, Chocolate Balsamic Vinegar and shallot in a saucepan over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm.
For meat & vegetables:
Heat a heavy cast-iron skillet over high heat until very hot. Add 2 tsp. Garlic Mushroom Olive Oil. Place onion in skillet and cook until lightly charred but not blackened. Separate into rings and transfer to paper towels. Season zucchini with salt and pepper. Add 1 tsp. Garlic Mushroom Olive Oil to hot skillet and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining Garlic Mushroom Olive Oil and season with salt and pepper. In the same skillet, sear meat 2 minutes on each side for rare or longer to taste.
Arrange 3 zucchini slices on each of 4 warm plates. Place 3-4 onion rings over zucchini. Put a filet on top of onion. Spoon sauce around each filet, top with more onion rings and serve.