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Beef With Quinoa and Red Wine Black Olive Vinaigrette
2 slices eggplant, each 1/4 inch thick, grilled
1 roasted poblano chili, seeded and cut into batons
1 roasted red bell pepper, seeded and cut into batons
6 anchovies, cleaned
1 pound beef tenderloin, trimmed Salt and pepper
1 cup plus 2 tablespoons olive oil
1 750 ml bottle red wine
1 cup kalamata olives plus 1/2 cup of their brine
2 1/2 cups cooked quinoa
1 cup diced cucumbers
3/4 cup cooked garbanzo beans
1/4 cup chopped fresh parsley
2 tablespoons chopped garlic
1 teaspoon sea salt
Cut the eggplant into 1/4 inch wide strips. Using a larding needle, insert the eggplant, poblano, bell pepper and anchovies into the tenderloin horizontally. Season the meat with salt and pepper and rub with 2 tablespoons of the olive oil. Grill over a moderate flame for 10 to 15 minutes, or until medium-rare. Refrigerate until chilled and cut into 8 slices.
To prepare the vinaigrette: Simmer the red wine over medium heat for 30 to 40 minutes, or until reduced to 1/2 cup. Remove from the heat and let cool. Puree the black olives with the brine for 2 minutes. Add the wine reduction and 3/4 cup of the olive oil and puree for 1 minute, or until smooth. Season to taste with salt and pepper.
Quinoa Salad: Toss the quinoa with the cucumbers, garbanzo beans, parsley and garlic. Fold in the remaining 1/4 cup olive oil and season to taste with salt and pepper.
Spoon some of the quinoa salad in the center of each plate and top with two beef slices. Spoon the vinaigrette around the plate.
Serves 4.
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Beef With Quinoa and Red Wine Black Olive Vinaigrette
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Category: Recipes
Prep Time: Cook Time: Total Time:
Beef With Quinoa and Red Wine Black Olive Vinaigrette
2 slices eggplant, each 1/4 inch thick, grilled
1 roasted poblano chili, seeded and cut into batons
1 roasted red bell pepper, seeded and cut into batons
6 anchovies, cleaned
1 pound beef tenderloin, trimmed Salt and pepper
1 cup plus 2 tablespoons olive oil
1 750 ml bottle red wine
1 cup kalamata olives plus 1/2 cup of their brine
2 1/2 cups cooked quinoa
1 cup diced cucumbers
3/4 cup cooked garbanzo beans
1/4 cup chopped fresh parsley
2 tablespoons chopped garlic
1 teaspoon sea salt
Cut the eggplant into 1/4 inch wide strips. Using a larding needle, insert the eggplant, poblano, bell pepper and anchovies into the tenderloin horizontally. Season the meat with salt and pepper and rub with 2 tablespoons of the olive oil. Grill over a moderate flame for 10 to 15 minutes, or until medium-rare. Refrigerate until chilled and cut into 8 slices.
To prepare the vinaigrette: Simmer the red wine over medium heat for 30 to 40 minutes, or until reduced to 1/2 cup. Remove from the heat and let cool. Puree the black olives with the brine for 2 minutes. Add the wine reduction and 3/4 cup of the olive oil and puree for 1 minute, or until smooth. Season to taste with salt and pepper.
Quinoa Salad: Toss the quinoa with the cucumbers, garbanzo beans, parsley and garlic. Fold in the remaining 1/4 cup olive oil and season to taste with salt and pepper.
Spoon some of the quinoa salad in the center of each plate and top with two beef slices. Spoon the vinaigrette around the plate.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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