Prep 10 mins
Cook 10 mins
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.
- 2 (4 -6 ounce) beef tenderloin fillets (can substitute your favorite cut)
- 2 teaspoons kosher salt or 2 teaspoons sea salt
- 1 tablespoon fresh coarse ground black pepper
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely snipped chives
- 2 garlic cloves, minced
- 1⁄3 cup vodka (doesn't have to be top-shelf, but I wouldn't use the cheap-o stuff either)
- 1 tablespoon dry vermouth
- 2 juniper berries (I substitute 1 Tbsp gin instead)
- 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.