This steak is a bit smokey to make, but it’s also unbelievably delicious. The sauce is amazing.
1 lb filet mignon steak, 1-inch thick
1/2 cup red wine
1/2 cup balsamic vinegar
1 large shallot, quartered
3 tablespoons unsalted butter
1 teaspoon salt, plus 1 pinch for the zucchini
1 teaspoon freshly ground pepper, plus 1 pinch for the zucchini
2 thyme sprigs
1 garlic clove, minced
1 large white onion, 1/4-inch slices
1 large zucchini, 1/2-inch slices
Season the steak with salt and pepper on both sides. Heat a skillet with 1 tablespoon butter on medium-high heat, place steak on its fat side, and allow fat to render in about two minutes. Place the steak flat on the skillet for about 4 minutes, to brown it. Flip it and cook for about 3 more minutes, for medium rare, until thermometer shows 120 F. Transfer to a cutting-board.
On the same skillet (with the steak fat still on it), heat 1 tablespoon butter on high heat. Place zucchini slices (seasoned with salt and pepper). Char for 3 to 4 min on each side. Now also char onion slices for 3 to 4 min on each side.
In a deep pan, cook shallots on 1 tablespoon butter for two minutes on medium heat. Add garlic and cook for 30 seconds to a minute then immediately add wine, vinegar and thyme sprigs. Reduce it by half until it gets syrupy, about 8 minutes. Turn off heat, add the other 2 tablespoons butter and a little salt.
To serve, place zucchini slices on a plate, onion slices on top, then steak. Pour sauce on top.
FOOD RECIPE by Lucas Eller