2006-10-15 12:46:16 · 8 answers · asked by msdessert 1 in Food & Drink ➔ Cooking & Recipes
cheap and easy...
1 bottle of italian dressing
put in plastic bag for a few hours or overnight
take out and cook
use left over marinade to baste while cooking
2006-10-15 13:12:59 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Filet Mignon Marinade
4 8 ounce filet mignon steaks (tenderloin steaks)
1/2 cup dry red wine such as Merlot or Pinot Noir
3 tablespoons red wine vinegar
3 garlic cloves, crushed
1/2 bunch of fresh thyme sprigs
Pinch of freshly ground black pepper
Combine the marinade ingredients in a mixing bowl. Place the steaks in a large dish and add the marinade. Cover the dish with plastic wrap and marinade in the refrigerator overnight.
Before grilling, remove the filets from the marinade and pat dry. Season with salt and grill over medium high heat for 5 to 6 minutes for medium-rare or about 7 minutes per side for medium.
sounds good to me..
: )
2006-10-15 12:50:51 · answer #2 · answered by tater_cakes10 2 · 1⤊ 0⤋
Filet is a wonderful tender cut that is best just cooked and perhaps served with a sauce or just some sauteed mushrooms rather than using a marinade. Marinades usually are for tougher cuts that need tenderizing. While broiling or grilling your filet, chop 1 tbs shallots fine. In a small saucepan bring to a boil: 1/2 cup red wine, 1/2 cup beef broth and the shallots. Boil until reduced to 1/2 cup. Gradually whisk in 4 tbs butter. Salt and pepper to taste. Serve over filet.
2006-10-15 12:54:00 · answer #3 · answered by CS 6 · 1⤊ 0⤋
I must agree with Shiraz_Princess. To cook or grill a filet beyond medium rare is sacrilege & don't get me started on marinating a cut of meat such as this. The filet has the most delicate of flavors. Don't cover that up with a bunch of dressing, tomatoee concoctions or some marinade with a sharp vinegary taste. Just a little salt & fresh ground pepper will do nicely thank you. The garlic butter is fine but I would save the bleu cheese for a salad.
2016-05-22 04:59:59 · answer #4 · answered by ? 4 · 0⤊ 0⤋
Prepare Guinness – Burgundy – Brandy Marinade using: 1 can Guinness
1/2 liter Burgundy wine
1/2 liter unflavored Brandy
3 bay leaves
5 cloves
1 garlic clove, crush
1 red onion, chopped
1/2 liter soy sauce
1/4 cup honey
1/4 cup maple syrup
1/4 cup olive oil
1 teaspoon crushed black peppercorns
3 tablespoons brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire
1 teaspoon liquid smoke
2 teaspoons mustard
1/2 teaspoon allspice
1/4 cup chopped scallions
1/2 teaspoon mint (normally I reserve this for lamb)
Make two slits in each filet midway in the cut, about 3" long and not quite cut all the way on top or bottom.
Stuff these with slices of mushroom, bacon pieces, and salt and pepper.
Soak each filet in the prepared Guinness-Burgundy-Brandy Marinade. Refrigerate for 24 hours or more. Remove and drain filets when ready to grill. Near the end of cooking, top with a slice of Brie so it melts for a nice presentation.
To make a sauce to cover meat, melt the ½ cup butter in a small saucepan. Stir in flour and brown. Blend in the beef stock and ½ cup of marinade until smooth. Stir in mushrooms and heat through. Remove from heat and stir in ½ cup burgundy. Pour sauce over filets.
Final presentation is warmed salsa surrounding the filet mignon and pecan halves over the Brie cheese.
Decorate the plate with sliced melon, orange slice, parsley and a wild flower.
SALSA - Green Pepper & Celery Salsa
4 medium tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper (bell pepper)
1/4 cup oil
2 tblsp finely chopped green chiles (optional)
2 tblsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt
Combine all ingredients. Cover and chill, stirring occasionally.
Note: If this isn't enough, we'll also be doing a lobster and steamers with the entree
2006-10-15 12:48:27 · answer #5 · answered by Irina C 6 · 0⤊ 3⤋
tater_cak's recipe sounds pretty good with the Merlot. But here is a search result for beef marinade recipes. I use their recipes from magazines and cookbooks too.
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=beef+Marinade
2006-10-17 04:56:15 · answer #6 · answered by Swirly 7 · 0⤊ 0⤋
If you have such a great cut of meat why cover up the flavor?
2006-10-15 15:53:01 · answer #7 · answered by MUD 5 · 1⤊ 0⤋
it's already a good cut of meat, i would just cook it the way he likes and give him some A-.
2006-10-16 01:25:29 · answer #8 · answered by daniel_97202 5 · 1⤊ 0⤋