MARINATED FILET MIGNON
This recipe is similar to the recipe used by Massa's restaurant in Houston. They serve it with their pan roasted fresh vegetable medley (also posted this recipe separately). It's so simple and quick, but impressive, that it's a great recipe for entertaining. Note: I had to give a cooking time, but that varies depending on whether you are grilling steaks (also how thick your steaks are) or if you are roasting the tenderloin.
Provided by PanNan
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 802.5, Fat 68.2, SaturatedFat 20.4, Cholesterol 192.8, Sodium 114.8, Carbohydrate 0.8, Fiber 0.1, Protein 44.7
MARINATED FILET MIGNON WITH FLAVORED BUTTER
Make and share this Marinated Filet Mignon With Flavored Butter recipe from Food.com.
Provided by Linda Thomas
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place filets in a re-sealable plastic bag.
- Combine the marinade ingredients in a glass bowl or measuring cup.
- Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
- Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
- Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
Steps:
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
Provided by Bryan Miller
Categories dinner, easy, main course
Time 3h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
- About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
- Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
- Garnish each tuna steak with pickled ginger, and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 5640 milligrams, Sugar 22 grams, TransFat 0 grams
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!
Provided by Docs Mom
Categories Tuna
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
MARTINI-MARINATED STEAK (FILET MIGNON)
Filet Mignon and Martinis; does it get any more decadent than that? The martini tenderizes the steak and gives it a nice, subtle flavor - not overpowering or alcohol-y at all. This steak will literally melt in your mouth. (The cut of the meat really isn't as important as the quality. If you prefer a rib-eye, get that, but get the best quality meat you can afford as it really does make a difference. I like a nice, dry-aged Hereford.) Cooking time does not include marinating time.
Provided by LizzieBug
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
WINE & BALSAMIC MARINATED FILET MIGNON
Steps:
- Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4.
FILET MIGNON MARINATED
Make and share this Filet Mignon Marinated recipe from Food.com.
Provided by Melaine
Categories Steak
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a large shallow container; add steaks.
- Cover and marinate 3 hours in refrigerater turning occasionally.
- Remove steaks from marinade.
- Grill over hot coals 5 to 7 minutes on each side or until desired doneness.
Nutrition Facts : Calories 160.3, Fat 18, SaturatedFat 2.5, Sodium 0.4, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
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