Mignon escondidinho served with quinoa

For the small nibble

Components

• 500 g of filet mignon, diced into cubes
• 2 tablespoons of extra virgin olive oil
• Half a chopped onion
• 2 minced garlic cloves
• One bay leaf
• 2 tablespoons of tomato paste
• 1 cup (tea) of dry white wine
• 1 teaspoon of orange peel zest
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Set the oven to 180°C (moderate heat) and allow it to heat up.

1. Heat a large frying pan with olive oil over medium heat. Once hot, add the onion and cook until it becomes translucent. Stir in the garlic and cook for an additional minute. Turn up the heat, add the meat and bay leaf, and cook until the meat is browned.
2. Reduce the heat and incorporate the tomato extract, salt, and pepper, stirring thoroughly. Pour in the wine and cover. Allow it to cook for 6 minutes, then turn off the heat. Stir in the orange zest and thyme. Remove and discard the bay leaf.

Regarding the quinoa

Components

• 1 cup of quinoa grains
• 1 cup (tea) of button mushrooms
• 1 tablespoon of capers
• 2 tablespoons of fresh parsley
• 2 tablespoons of butter

Setup phase

1. Put the quinoa and 2 cups of water in a pan. Cook for 20 minutes or until the water is absorbed.

1. Slice the mushrooms. Rinse the caps and finely chop them. Repeat the process with the parsley.
2. In a regular pan, melt the butter over medium heat and add the capers and mushrooms. Sauté, stirring frequently, for 4 minutes or until the mushroom water evaporates. Remove from heat and stir in the quinoa and parsley.
3. In a heatproof dish, put two-thirds of the prepared quinoa and spread it evenly with a spoon. Add the meat bite on top. Then, create a layer with the rest of the quinoa. Shake gently and bake in the oven for 20 minutes to warm through. Serve hot.