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.
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