Subscribe to The Grapevine to receive emails about special offers, recipes and wine tips. You may unsubscribe at any time.
Yield: 2 servings
4 slices of zucchini
1 bunch of asparagus, trimmed
1 eggplant, sliced
2 x (250g) filet mignon steaks
1 x 227g Summer Fresh Roasted Red Pepper Dip
1 x 200g Summer Fresh Greek Couscous Salad
30 ml Summer Fresh Artichoke & Asiago Dip
salt & pepper, to taste
In a large bowl, mix zucchini, asparagus, eggplant, and Roasted Red Pepper Dip. Cover and let marinade for 10 to 15 minutes. Season filet mignon with salt & pepper to taste. Heat oiled pan of high until smoking. Sear both sides of each filet mignon, about 2 minutes per side each. Remove to a plate and allow to cool. Roast filet mignon in a 375°F (190°C) oven on a baking sheet for 5 minutes. Remove from oven and add vegetables to baking sheet. Return to oven and roast meat and vegetables for 15 minutes. Remove vegetables from baking sheet and keep warm in a covered casserole. Add 1 Tbsp of Artichoke & Asiago dip to the top of each filet mignon. Return to over and roast for an additional 5 minutes, or until Artichoke & Asiago dip is bubbling. Remove meat from oven, and serve on a bed of Greek Couscous (3.5 oz/100g per plate) next to roasted vegetables on a plate.
Enjoy! WARNING! Artichoke & Asiago dip on filet mignon will be hot!