Sam and his family spent the summer months in the house next door to us in Te Wahapu, Bay of Islands, New Zealand. In 1996, we watched Sam grill a large Beef filet mignon tenderloin, after having marinaded the steak in this sauce. It was so deliciious that we have used the marinade many times since. Sam is now a professional chef.
- Large Beef Filet Mignon Tenderloin
- 1/2 bottle Red Wine
- 10 cloves Garlic, smashed, minced and ground with Salt
- 1/3 cup Fresh Rosemary leaves removed from the stem
- 3 Tb Olive Oil
- 2 Tb Worcester Sauce
- 1 Tb Soy Sauce
- 2 Tb Balsamic Vinegar
- 2 Tb Grain Mustard
- 2 Tb Honey
- Lots of freshly ground Black Pepper
- Mix all marinade ingredients together and add the Beef.
- Marinade the Beef for 12 hours in the refrigerator.
- Allow the meat to come close to room temperature.
- Reserve the marinade when you place the Beef onto the grill.
- Lightly salt the Beef.
- Cook on the grill, basting with the marinade each time you turn the meat.
- Use the “three finger doneness test” to determine when to remove the meat from the grill. Do not cut into the meat while grilling to test for doneness.
- Remove the meat from the grill to a platter or carving board, and allow the meat to “rest” for 15 or 20 minutes before carving.
- Heat the remaining marinade in a saucepan and serve at the table with the meat.