Before commencing this recipe, it is written that you must make martinis for yourself and your guests. These are to be consumed while you are preparing the "Filet Mignontini". Speaking for myself, I have an affinity for "Dirty Martinis". Belvedere is my vodka of choice as it is smoother than Ollie's bottom. To that I add a whiff of Martini and Rossi Extra Dry Vermouth, a little bit of olive juice and two olives. And, of course, shaken, but not stirred.
Okay, now you are half-way to heaven. It's time to get cooking on the other half. But don't close up your bar just yet. You are going to need it to create the marinade for the Filet Mignontini. Remember: The road of excess leads to the palace of wisdom.
For the Marinade
4 tablespoons gin
4 tablespoons extra virgin olive oil
1 tablespoon juice from a jar of green olives
1 teaspoon lemon juice
1/2 teaspoon of fresh ground pepper
For the Steaks
4 filet mignon steaks, about 8 ounces each and 1 1/4 inch thick
8 green olives stuffed with pimentos
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 ounces blue cheese
- Prepare your grill for cooking over direct high heat.
- In a small bowl whisk all the marinade ingredients.
- Place the filet mignon steaks in a plastic resealable bag and add the marinade. Press air out of bag and seal tightly. Turn the bag several times and refrigerate for 2 hours.
- Skewer 2 olives onto each toothpick.
- Remove steaks from bag and let liquid drip away. Discard marinade. Let steaks sit at room temp for 30 minutes.
- Season steaks with salt and pepper.
- Cook steaks over direct high heat. For medium rare, cook steaks for 4 minutes on the first side, flip and then cook for 5 minutes more.*
- Remove steaks from grill and let them rest for 5 minutes. Crumble blue cheese over the top of each steak. Serve with a skewer of olives poked in the middle of each steak.
* If you like your steaks cooked to a different doneness, go here: http://terrygruggen.blogspot.com/2013/03/steak-cooking-guide.html
Wine pairing: A big Cabernet Sauvignon
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