Is a Wine-Based Filet Mignon Marinade overkill? Do you need a Marinade for Filet Mignon? Filet mignon is a premium cut known for its high fat content and marbling, so it generally doesn’t need a marinade. But, if you want to go all out with your steak, you can try this recipe!
This Wine-Based Filet Mignon Marinade is perfect for elevating your steak experience. The blend of ingredients creates a flavor profile that enhances the natural taste of the filet mignon.
Components of an AMAZING Steak Marinade
When using a Wine-Based Filet Mignon Marinade, remember to let the meat soak for at least an hour to absorb the delicious flavors.
A great marinade has a balanced blend of salt, acid, fats, and aromatics.
- Salt: This is a key player in the marinade’s flavor. So, go for something like coarse salt, soy sauce, or Worcestershire sauce
- Acid: You need some acid to help tenderize the beef and keep it from getting tough. Apple cider vinegar, lemon, or wine are all great choices.
- Fat: Most marinades include oil (think avocado, coconut, or vegetable) to balance out the acidity and keep the steak juicy while it cooks.
- Aromatics: These add layers of flavor. As such, toss in herbs like thyme and rosemary, plus garlic, onion, bay leaves, and even chili pepper if you want a little kick!
Recipe Ingredients
A great addition to any meal, this Wine-Based Filet Mignon Marinade can bring gourmet flavors into your kitchen.
For this marinade, here’s what we’ll be working with:
These ingredients come together in a Wine-Based Filet Mignon Marinade that not only tenderizes the meat but also infuses it with rich flavors.
- Dry red wine: As a rule of thumb, use the same type of wine you’ll be serving with the cooked steak. Medium-bodied to robust dry red wines, like Cabernet Sauvignon or Merlot, are perfect choices.
- Rib celery: Celery might not be the first thing you think of for a marinade, but it adds a subtle aromatic freshness that balances out the richness of the steak.
- Carrot: Carrots bring a touch of natural sweetness, which helps round out the flavors.
- Garlic: No marinade is complete without garlic! It infuses the steak with a bold, savory depth that complements the other ingredients beautifully.
- Bay leaves: When steeped in the marinade, they help tie all the ingredients together, creating a cohesive, fragrant base for your steak.
- Thyme: Its woodsy, slightly peppery flavor works wonders with red meat and adds a touch of sophistication to your dish.
- Extra virgin olive oil: Besides helping all the ingredients cling to the steak, olive oil ensures that the filet mignon retains moisture during the cooking process.
- Juniper berries: Here’s the wildcard ingredient — Juniper berries add a unique, piney, and pungent note that sets this marinade apart from the usual fare.
- Salt and pepper: Of course, you can’t forget the basics. Salt tenderizes the meat and brings out all the flavors, while black pepper adds just the right amount of spice.
Choosing the right types of wines, such as Cabernet Sauvignon, can enhance the Wine-Based Filet Mignon Marinade experience significantly.
Possible Variations
If you’re feeling a little adventurous, here are a couple of variations to mix things up:
- Add a splash of honey: Whisk in 1 to 2 tablespoons of honey to your marinade to help caramelize the crust for a touch of sweetness.
- Use citrus: Fresh citrus juice really brightens up this marinade. So, try tossing in a few slices of orange or lemon to give it a zesty kick.
Wine-Marinated Filet Mignon
A tender filet mignon marinated in dry red wine, aromatic vegetables, fresh herbs, and spices creates a rich, flavorful dish that's as elegant as it is easy to make!
Ingredients
- 6 filet mignon steaks (that are around 6 ounces each)
- 6 bacon strips (or pancetta slices)
- 2 cups of dry red wine
- 2 shallots (sliced thinly)
- 1 rib celery (chopped finely)
- 1 carrot (chopped finely)
- 2 cloves of garlic (crushed)
- 2 bay leaves
- 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- ¼ cup of extra virgin olive oil
- 10 to 12 juniper berries (crushed)
- Coarse salt and ground black pepper (to taste)
- 2 tablespoons of salted butter (for serving)
Instructions
- Wrap a strip of bacon around the sides of each steak, then secure them using a butcher’s string. Then, set aside.
- In the meantime, grab a non-reactive bowl and stir in your wine, shallots, celery, carrots, garlic, bay leaves, and thyme. Now, grab your olive oil and slather it all over your steak.
- Place the filet mignons in a non-reactive baking dish. Make sure the dish has high sides to keep the marinade from spilling over.
- After that, pour the wine mixture over the steaks and top each one with your crushed juniper berries. Place in the fridge (covered) for 2 to 4 hours, turning every hour or so.
- While waiting, set up your grill for direct grilling and preheat to high. When you’re ready to cook, grease the grates with your remaining oil.
- Remove the steaks from the marinade and pat them dry before seasoning both sides with salt and pepper.
- Arrange them on the hot grill and cook for about 4 to 6 minutes per side to achieve medium-rare.
- Grill the bacon for an additional 2 to 3 minutes to get it crispy, then transfer your steaks to a platter and let them rest.
- As they’re cooling down, add your butter on top.
- Lastly, take out the strings and serve with a side of shallot marmalade!
Notes
Image credit to @ultramar.restaurant.
Featured image credit to @argentiniangrill_roatan.
For variations, consider adding different herbs to your Wine-Based Filet Mignon Marinade for unique flavor profiles.
This Wine-Based Filet Mignon Marinade recipe works wonderfully with grilled vegetables as well.
To make your Wine-Based Filet Mignon Marinade even more flavorful, consider adding a dash of your favorite spices.
Using fresh ingredients in your Wine-Based Filet Mignon Marinade will always yield the best results.
