Grilled Beef Filets Marinated In Lemon And Black Pepper Food

EASY GRILLED FILET MIGNON

Steps:

• Gather the ingredients.
• Preheat the grill to high heat.
• Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
• Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
• Place the steaks on the grill.
• Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
• Remove from the grill and let the steaks rest for 5 minutes under foil.
• Plate with your favorite sides and a sauce or butter and enjoy.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

BEEF FILETS WITH GRILLED VEGETABLES

Steps:

• Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes., Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside. , Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter. , Serve with grilled vegetables. Sprinkle with salt and remaining pepper.

GRILLED FILET OF BEEF WITH PEPPER SAUCE

Steps:

• Place potatoes in a medium pot.
• Cover with salted water and simmer over medium-high heat until tender, 15-20 minutes.
• Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
• Wrap peppercorns in a clean dish towel.
• Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
• To make brochettes, strip most of the leaves from rosemary branches.
• With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
• Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
• Cook, stirring, until golden, about 5 minutes.
• Add chives, season with salt, then transfer to a platter.
• Heat 1 tablespoons oil in the same skillet over medium-high heat.
• Add brochettes and cook until brown, 1-2 minutes on each side (for medium rare).
• Place on potatoes, covering loosely with foil to keep warm.
• Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
• Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
• Remove pan from heat and stir in tomatoes.
• Season sauce with salt and spoon around brochettes.
• Enjoy!