Mmmmm! Easy-to-cook recipes!
The weekend is around the corner. Bring a little bit of Grand Velas Riviera Nayarit to your table and delight the people you love with this exquisite recipe:
Duo of Filet Mignon and Mahi-Mahi over Roasted Vegetable Ragout with Mushrooms Glazed in Cabernet Sauce.
[The recipe is for one portion].
6 oz. piece of Filet mignon | 3 oz. piece of Mahi-Mahi or other firm, white-flesh fish | ½ cup zucchini chopped into ½ inch cubes | ½ cup chopped, assorted color bell peppers, cut into ½ inch cubes | 1/3 cup sliced mushrooms | 3 medium asparagus stalks | salt and pepper to taste | olive oil for sautéing | 2 tbs. butter at room temperature | ¼ cup plus one tablespoon veal stock | ¼ cup plus one tablespoon good quality Cabernet Sauvignon
If you have not already done so, wash and slice vegetables (minus mushrooms and asparagus) into ½ inch cubes. In a heavy skillet, sauté the zucchini and bell peppers in olive oil over medium heat to desired doneness. Season with salt and pepper and set aside (keep warm).
Season steak and mahi-mahi with salt and pepper and sear on the grill or grill pan on each side and transfer to oven-safe pan. Place pan in oven preheated to 350 degrees for 8 minutes to finish cooking.
In the same skillet that the vegetables were cooked in, reduce veal stock for 2-3 minutes over medium heat. Add wine and room-temperature butter. Season with salt and pepper and reduce to desired consistency.
While sauce is reducing, season asparagus and mushrooms with salt and pepper and grill to desired doneness. Glaze mushrooms with wine sauce.
Plate your dish by making a small mound of the roasted vegetables and grilled asparagus in the center, topped by the Mahi-Mahi. To the side place the filet mignon surrounded by the glazed mushrooms.