The Chef: Horacio Rivadero The Restaurant: The Dining Room The Dish: Filet Mignon Churrasco
1 lb. of filet mignon1 Tbs. of garlic, minced1 cup of parsley, chopped1/2 cup of extra virgin olive oil kosher salt, to taste1 red jalapeno pepper, diced1/4 cup of sherry vinegar1 cup of malbec wine, reduced 1 lb. of heirloom tomatoes5 fresh basil leaves1/4 cup of blue cheese
Method of Preparation:
-Start by cutting the filet mignon to thin slice. Try to imitate a skirt steak style cut.
-Then, in a bowl combine minced garlic, parsley and extra virgin olive oil. Spread this over the meat and let it marinate in the refrigerator for two hours.
-Next, season the steak with salt and grill.
-Now, prepare a chimichurri sauce. In a bowl, add garlic, parsley, extra virgin olive oil, red jalapeno pepper, sherry vinegar, a pinch of kosher salt, and a little red wine reduction. Chef Horacio likes to reduce malbec wine.
-Lastly, make a tomato salad. Slice heirloom tomatoes into wedges. Then, mix the tomatoes with basil, salt, extra virgin olive oil and sherry vinegar.
First, serve the tomato salad. Then, add blue cheese on top. You can serve the filet mignon on the side and top it with the chimichurri sauce.
Serving Suggestion: Malbec
FOR MORE INFORMATION:
Note: Take a printed copy of the recipe to the restaurant and receive two complimentary glasses of wine per table. One offer per table and can not be combines with other promotions. (Valid for one month from the air date)
The Dining Room413 Washington AveMiami Beach, FL 33139(305) 397-8444www.diningroommiami.com