What you need for 4 people:
4 (8-ounce) filet mignons
2 cups of quinoa
1 can of quartered artichokes
1 bunch of asparagus
1 pound of wild mushrooms (like shiitake, oyster,
enoki mushrooms etc.)
1 chopped onion
3 cloves of garlic
herbs de Provence
salt & pepper
What to do:
Fill a pot with 4 cups of water & two cups of quinoa. Add two tablespoons of salt & 1 tablespoon of garlic powder & stir. Let cook till light & fluffy & the water has been absorbed.
While quinoa is cooking, coat steak in olive oil & both sides with herbs de Provence, & a sprinkle of salt & pepper.
Put in a plastic bag & refrigerate until ready to cook.
Chop onion & garlic. Cut asparagus & zucchini into bit size pieces. Cut mushrooms if necessary. Rinse artichoke pieces.
Heat a large pan with 2 tablespoons of olive oil. Add chopped onion & garlic. Cook for about 3 minutes. Add vegetables & cook on medium for about 10 minutes. Add chopped basil, oregano, & parsley.
Combine vegetables & quinoa & turn heat to low. Salt & pepper to taste.
In a separate pan heat 1 tablespoon of olive oil. Cook filet for about 4 minutes on each side for medium rare (adjust for your desired temperature)
Plate vegetable & quinoa mixture & top with your beautiful steak. Viola, you wonderful chef.
A working girl in love with good food, drink & good conversation.