Big Portuguese Red with Grilled Filet of Beef, Portobellos, and Potatoes
1 large yellow potato
1 tablespoon plus 1/2 tablespoon olive oil
1/2 tablespoon fresh rosemary, minced
1 large garlic clove, crushed
2 filets of beef, 6 to 8 ounces each
2 portobello mushrooms
salt and pepper to taste
1. Preheat the oven to 400F. Cut the potato into eight wedges and toss with the 1/2 tablespoon oil. Place on a baking sheet and salt to taste. Roast in the oven until golden brown; approximately 40 minutes.
2. Combine the 1 tablespoon of olive oil with the rosemary and garlic. Brush the beef and the mushrooms liberally with this oil mixture. Salt and pepper to taste.
3. Grill the beef filets over medium high flame until desired doneness, turning once: approximately 2 minutes per side for rare, 4 minutes per side for medium. At the same time grill the mushrooms for about 2 minutes per side, turning once.
4. Remove the beef and mushrooms from the grill and the potoatoes from the oven. Slice the mushrooms into strips and arrange the meal equally onto two plates. Consider artfully arranging a sprig of rosemary on the plate for added decor. I mean colour.
Serve with Monte da Ravas Quiera Vinho Tinto and enjoy!
This recipe serves two people and can be doubled or tripled (etc) to serve larger groups.