Herbed
& Grilled Filet Mignon
4 filet mignon - 1 to
1 1/2" thick
4 Tbsp olive oil
2 cloves fresh garlic,
finely minced
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried majoram
Salt and pepper to taste.
Put the olive oil and
garlic in a microwave safe bowl (covered) and heat for a minute
or so. Stir in the herbs. Pour this mixture over the meat and let
it marinate for 1 to 4 hours.
Grill the meat over medium/high
heat for just a few minutes on each side. Be careful so you don't
overdo it, it won't take long at all. Season with salt & pepper
and enjoy!
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Peruvian
Anticuchos
12 ounces of your favorite
cut of meat
1 1/2 cups water
1 cup red wine vinegar
4 medium jalapeños
4 cloves garlic, peeled
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon ground red chile
1/2 teaspoon pepper
(Please feel free to
make substitutions to this recipe. You don't have to follow it exactly
to have good results.)
Place the jalapeños
and garlic in a blender and liquefy it. Add everything but the meat
and continue to blend it. Set aside.
Cut the meat into 1"
(or so) cubes. Pour the spice mixture over it and let the meat marinade
for a couple hours. Grill over high heat until done (this will only
take a few minutes).
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