Chef: Patrick O'Connell, The Inn at Little Washington, Washington, Virginia. Claim to fame: Named best chef in the Mid-Atlantic region by the James Beard Foundation. How he defines natural: "Natural means meat and poultry raised without antibiotics and hormones, and locally grown vegetables."

　　

Ingredients

Makes 4 servings

　　

Sauce

1 cup plus 2 tbsp red wine (Cabernet Sauvignon or Pinot Noir)

　　1 cup balsamic vinegar

　　1 shallot, peeled and halved

　　1 tbsp butter, cut into 2 pieces

　　

Meat and vegetables

4 tsp extra-virgin olive oil

　　1 large white onion, peeled and sliced 1/4 inch thick

　　2 medium zucchini, trimmed and sliced 3/4 inch thick

　　4 trimmed filets mignons (4 oz each) or top-round steaks (use organic meat, if possible)

　　

For sauce:

Step 1

In a saucepan, cook wine, vinegar, and shallot 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 until ready to serve.

　　

For meat and vegetables:

Step 2

Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

　　

Nutrition Per Serving

Nutritional analysis per serving: 427 calories

　　14.5 g fat

　　36 g carbohydrates

　　38 g protein

　　#### Nutritional analysis provided by Self