Dry-aged, tender, juicy, and extraordinarily flavorful fillets, a glorious mouth watering extravagance that is worth each and every cent (rather, dollar!) that we spend. While Bobby's (Flay) and Emeril's 25-plus day dry-aged beef fillets are definitely "all that", my 2nd tier (non dry-aged) beef from the local market is still good enough to melt in your mouth and elicit groans of pleasure with the first bite.
A hearty cab simply combined with soy, onions and garlic brings a rich flavor to the tender cut while a topping of sauteed mushrooms lends a touch of earthiness to the mix. With a quick dip into the marinade, the beef is ready to meet the hot grill grates in as little as 15 minutes. Grilled asparagus and a tossed side salad make a noteworthy meal without much fuss (shhhh... no one will ever know!)
Cabernet Marinated Fillets of Beef
1 part soy
2 parts red wine (I like to use cabernet in this one!)
1 small onion, finely diced
1-2 Tbs minced or pressed garlic
Place soy, wine, onions and garlic into a large zip lock bag. Add fillets to the bag and marinate for at least 15 minutes. Marinate for as much as 2 hours. (Marinated longer than 2 hours and the marinade begins to overtake the beef flavor... I prefer a 20-30 minute marinating time, my husband prefers about 1 hour.)
Prepare grill and grill to desired "done-ness"!
This is one of those recipe that changes a bit every time I make it. I have never measured, just used what I had on hand. The ingredients listed below are suggestions, feel free to add herbs or use a white wine if desired!
cup diced onion
garlic, pressed or finely diced
mushrooms, either a mixture or cremini or button, cleaned and sliced into large slices
splash of red wine
Heat olive oil in a large sautee pan. Add onion and cook over medium low heat until translucent. Add garlic and cook for about a minute, or until fragrant. Add butter, then cleaned and sliced mushrooms. Sautee until mushrooms are almost tender. Add a splash of wine and salt and pepper. Continue cooking until cooked to desired "done-ness", serve warm over beef.