Martini Marinated Steak Filet Mignon Food

MARINATED FILET MIGNON

Steps:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.

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.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

MARTINI-MARINATED STEAK (FILET MIGNON)

Steps:

• Rub both sides of the steaks with salt and pepper.
• Combine the rest of the ingredients, add the steaks and marinate in the refrigerator for 20 to 30 minutes. (Don't let it marinate for too long or the alcohol will break down the meat too much.)
• Remove the steaks from the marinade and let them sit for 10 minutes or so to come to room temperature. Discard the marinade.
• Heat the grill to medium-high.
• Grill the steaks, covered, for 3 or 4 minutes each side for medium-rare. Adjust this cooking time depending on the cut of meat you are using.
• Remove the steaks, cover them with foil and let them rest for about 5 minutes before serving.

CLASSIC STEAK HOUSE RUBBED FILET MIGNON

Steps:

• Prepare grill.
• Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
• Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
• Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA

Steps:

• Make marinade:
• Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
• In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
• Make salsa while steaks are marinating:
• Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
• Prepare grill.
• Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
• Serve steaks with salsa.