Filet Mignon, Couscous & Baby Vegetables/Hollywood Prime - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Filet Mignon, Couscous & Baby Vegetables/Hollywood Prime

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The Chef: Anthony DiCillo
The Restaurant: Hollywood Prime inside the Weston Diplomat Resort & Spa in Hollywood
The Dish: Filet Mignon with Couscous & Baby Vegetables

Ingredients:
1 8 oz. center-cut filet mignon
kosher salt and pepper to taste
3 Tbs. olive oil
6 each baby squash, carrots and turnips
*or other assorted seasonal baby vegetables
2 cups Israeli Couscous
4 cups chicken stock
1 Tbs. butter

Method of Preparation:

- Put olive oil in a hot pan. Salt and pepper both sides of a center cut filet mignon. When the pan smokes, sear the filet about two minutes on each side. Finish in the oven at 400 degrees for ten minutes.

- In a pot of boiling water, blanch baby squash, carrots and turnips. (Or you can use other seasonal baby vegetables.) Blanch for 2-3 minutes, depending on how crispy you like your veggies. Put them in ice water to stop the cooking process- then slice them in half.

- Put butter in a hot pan, and sauté the vegetables for about two minutes. Season with salt and pepper to taste, then set aside.

- To make the Israeli Couscous- first toast it in the oven at 350 degrees for three minutes. Boil 4 cups of chicken stock (seasoned as you like it) and add the toasted couscous and cook until tender- about 12-14 minutes.

To Plate:

Chef makes a bed with the couscous, the places the filet on top with the baby veggies all around and garnishes with a dash more chicken stock.

Serving suggestion: Cabernet Sauvignon

Serves: 2

Hollywood Prime
3555 S Ocean Dr.
Fort Lauderdale, FL 33019
(954) 602-8393

http://www.hollywoodprime.com/

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