Prep 20 mins
Cook 7 mins
Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to get it to table in less than ten minutes.
- 1⁄3 cup fresh shucked corn
- 1⁄3 cup fresh asparagus, chopped
- 1⁄3 cup fresh sliced mushrooms
- 1⁄3 cup diced potato (blanched al dente)
- 1 teaspoon diced shallot
- 1⁄3 cup diced tomato
- 1 teaspoon minced garlic
- 1⁄4 cup red wine
- 2 tablespoons olive oil
- Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
- Saute for five minutes.
- Deglaze with red wine.
- Let wine reduce for two minutes and serve.
Very good! I was intrigued by this recipe because I couldn't imagine how it would work. I was delighted by the combination of flavors, textures and color. The directions are inadequate for inexperienced cooks and the ingredients don't include a fat for sauteing. I made double the recipe using 2 tbls olive oil and substituting defrosted frozen asparagus spears. I sauteed the shallots and garlic over medium low heat for 2 minutes before adding the veggies. I cooked the mixture over medium high heat for five minutes and removed it to a serving plate. I reduced the wine (I used Shiraz) as directed and drizzled it over the veggies. I will add this to my book of tricks on how to dazzle your dinner guests!
This was OK. I'm not sure if I liked the red wine in it. It was an interesting combination but it wasn't one of my favorites.
Lovely dish that was much enjoyed by my guests tonight at dinner. I did cook the vegs a little longer than called for. Thank you for a lovely side dish!