Marinated Beef Fillet Recipes

MARINATED BEEF KABOBS

Steps:

• Cut the beef into 3.25cm / 1.3" wide cubes.
• Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
• Cut capsicum and onion into 3.25cm / 1.3" wide squares.
• Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
• Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
• Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
• Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

MARINATED BEEF TENDERLOIN

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MARINATED FILET MIGNON

Steps:

• Mix all the marinade ingredients together in a medium-sized bowl and whisk until thoroughly combined.
• When the marinade is ready, place the steaks in the same bowl, or even a Ziplock bag, with the filet mignon marinade and allow them to soak - or marinate - for two hours.
• It is recommended longer for steaks of less tenderness, but for a filet mignon, less is more.
• Make sure to leave the marinade out on the kitchen counter at room temperature.
• The steak needs to be neither hot nor cold when it is ready to be grilled. This is the longest part of the process, but fortunately, it also is the easiest.
• When the steak is done marinating, it is time to heat up the grill. For the best result, the grill needs to be around 450 degrees but not more than 500 degrees. On most grills, this is around 75 percent.
• Not only do you need to know your grill temperature, you also need to know steak temperatures. This is vital in cooking the perfect grilled filet mignon.
• Your steak is cooked extra-rare when it is very red and cold with a temperature of 115 to 120 degrees; rare when it has a cold red center and is soft, 125-130 degrees; medium rare when it has a warm red center and is firmer, 130-140 degrees; medium when the steak is pink and firm, 140-150 degrees; medium well when there is a small amount of pink in the center, 150-155 degrees and well-done when the steak is gray-brown throughout and firm, 160-212 degrees.
• Now that your grill has reached the correct temperature and you know what temperature your steaks need to reach in order to be cooked the way you and your guests like, it is time to throw the steaks on the grill and close the lid.
• Grill for six minutes, rotating halfway through. Continue flipping and grilling until your steak reaches its desired temperature.
• Make sure to never, ever puncture the steak with the tongs while rotating, it can ruin the steaks texture and tenderness. Just be very careful when turning.
• For example, an additional six minutes would reach 145 to 150 degrees internal temperatures.
• Remove the steaks from the grill and make sure to lightly foil the steaks for an additional five minutes while the juices finish settling in the meat.

BEEF RIB MARINADE

Steps:

• Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .

MARINATED BEEF FILLET

Steps:

• Place the beef fillet into a non-metal dish.
• MARINADE. In a jug, combine all ingredients. Season to taste.
• Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
• Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
• Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
• While the meat is resting, place the tomatoes in the roasting pan and cook
• in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate until you are ready to use. Save 1 cup for basting. When you are ready, pour marinade into a large plastic bag add bay leaf and tenderloin. Seal bag and turn to coat, then refrigerate overnight. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55 to 60 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium, 160 degrees; well-done, 170 degrees), basting often with reserved 1 cup of marinade. Let stand for 15 minutes before slicing.

MARINATED FILET OF BEEF

Steps:

• Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
• Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
• Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.