Quinoa is so 2017 .. 2018 is all about quinotto! It’s made just like a mushroom risotto. Layered under a tender beef filet and topped with salsa criolla, this dish is simply magical!
- Season the beef with salt and pepper, cover and
refrigerate until ready to cook. - Mushroom
Quinotto: In a saucepan, bring 5 cups water and the 2 chicken bouillon
packets to a boil and reduce to a simmer.
In a
sauté pan with straight sides, over high heat,
add half of the olive oil and half of the mushrooms in a single
layer. Fry for 2-3 minutes until golden
brown and set aside. Add 1 Tablespoon
butter, season with salt and toss to cook another minute. Remove with a slotted spoon and place in a
dish. Repeat the with the rest of the mushrooms and set aside.
Reduce
the heat in the sauté pan to medium low and add the onions and garlic. Cook for 3-4 minutes until translucent and
then add the quinoa. Toast the mixture
for a minute and then add the white wine.
Let the wine reduce by half and then stir in 2 cups of the hot chicken
broth. Continue adding the hot broth,
1/2 cup at a time, stirring in intervals for 15 minutes. Cover the pan for the last 15 minutes.
Add
the reserved Mushrooms, Heavy Cream, Cheese and season to taste and keep
warm. - Salsa
Criolla: Combine the bell pepper, onion, tomato and garlic in a large bowl. In a separate bowl, whisk together the oil
and vinegar. Pour the mixture into the
tomato mixture and toss to coat ingredients.
Add the crushed red pepper, oregano and salt and pepper to taste. Toss the ingredients again, cover and keep
refrigerated till ready to use. - Pan
Seared Beef Filet: Heat oven to 415
degrees Fahrenheit. Heat a large cast
iron skillet on high for 2 minutes. Add
1 Tablespoon Goya Olive oil and 2 fillets at a time. Sear Fillets for 2 minutes on each side and
then set aside. Repeat with the next two
fillets. Place all fillets back in the
skillet and into the oven for 6 minutes for medium rare. Add an extra minute for medium.
Plating: Scoop 1 cup Mushroom Quinotto on warm plate
and set pans seared fillet on top. Top
the steak with 1/4 cup Salsa Criolla and serve immediately.
Ingredients
Mushroom Quinotto:
- 2 packets GOYA CHICKEN BOUILLON
- 3 Tablespoons GOYA OLIVE OIL
- 2 jars GOYA MUSHROOMS, drained
- 1 jar (6 ounces) SHITAKE MUSHROOMS
- 2 Tablespoons UNSALTED BUTTER
- 1 ONION finely chopped
- 2 Tablespoons GOYA GARLIC
- 2 cups GOYA TRI COLORED QUINOA
- 1/2 cup WHITE WINE
- 1/4 cup HEAVY CREAM
- 1/2 cup grated GRATED PARMESAN CHEESE
Salsa Criolla:
- 1 RED BELL PEPPER, finely chopped
- 1/2 small WHITE ONION, finely chopped
- 1 small TOMATO, chopped
- 1/4 cup GOYA OLIVE OIL
- 3 Tablespoons GOYA RED WINE VINEGAR
- 1 teaspoon crushed RED PEPPER
- 1 teaspoon DRIED OREGANO
- SALT & PEPPER to taste
Pan Seared Beef Filet Topped with Salsa Criolla Over Mushrooms Quinotto
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