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RECIPE OF THE WEEK
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Tenderloin Cabernet Sauvignon
1/2 cup red wine such as cabernet sauvignon
2-3 scallions, chopped
2 beef tenderloin steaks (filet mignon)
seasoned salt and pepper, freshly ground
Place the wine and scallions in a dish of appropiate size. Slide the tenderloins into the wine and scallions, season liberally on both sides with the seasoned salt and pepper, cover and refrigerate for at least 2-3 hours. Turn occassionally. This recipe is best if it can sit overnight in the refrigerator. When it's time to cook, allow the tenderloins to warm up to room temperature for at least 45 minutes. Place the steaks on a hot broiler pan and broil for 5-6 minutes on each side. This time will vary on the thickness of the steaks and the distance your pan is from the broiler. Serve with some garlic mashed potatoes and an assortment of sauteed vegetables.
Serves 2
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