Filet Mignon with Marinade – Recipe 1

A lot of the recipes which are used for the beef tenderloin can also be used for filet mignon and vice versa. When you start looking for recipes for those tasty steak cuts, make sure that you would also search for ones for Beefsteak, Tournedos and Chateaubriand. Browsing our categories will yield you quite a lot of recipes. Yet, you still should try this marinade with filet mignon, first:

Ingredients

Pepper and salt

Bacon – 2 slices, quartered

Mushroom – 6 pieces, sliced

Filet mignons – 4 filets (14 oz.)

For the marinade

Vegetable oil – 1 cup

Burgundy – 1 cup

Brandy – 1 cup

Garlic – 5 cloves

Allspice – 1/2 tsp

Bay leaves – 3 pieces

Black peppercorns – 1 tsp, crushed

For the sauce

Whole mushrooms – 16 pieces

Marinade – 1 cup

Beef stock – 2 cups

Flour – 3 tbsp

Butter – 1/2 cup

Directions

Filet Mignon is probably the most tender steak in the world and does not need a marinade at all. Yet, a good marinade, applied with some care, still can add additional flavor to your Filet Mignon. So here we go:

Create two slits 3-inch long in each steak, not quite reaching the underside. Stuff the bacon pieces, pepper, salt and mushroom slices.

Make your marinade in a dish or pan by mixing the vegetable oil, burgundy, brandy, cloves of garlic, allspice, bay leaves and peppercorns. Put prepared filet mignon slices in the mixture. Keep refrigerated for 24 hours or more, if desired.

Remove filets from mixture and drain when you’re ready to cook them. Grill according to your desired doneness.

To make the sauce cover the steak, melt butter in a saucepan. Stir in a bit of flour until it turns brown. Blend in the marinade and beef stock until smooth. Put in mushroom then heat through.

Pour the sauce over the steaks. You can use onion rings and parsley as decoration.

Tips

A high quality olive oil (Extra virgin) is a somewhat more expensive, yet definitely the best choice when it comes to marinades.