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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.
Units: US | Metric
Serving Size: 1 (64 g)
Servings Per Recipe: 2
The following items or measurements are not included:
beef tenderloin fillets