Meat — Sam Pope’s Marinade for Grilled Steak

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
  • Salt
  • Lots of freshly ground Black Pepper


  1. Mix all marinade ingredients together and add the Beef.
  2. Marinade the Beef for 12 hours in the refrigerator.
  3. Allow the meat to come close to room temperature.
  4. Reserve the marinade when you place the Beef onto the grill.
  5. Lightly salt the Beef.
  6. Cook on the grill, basting with the marinade each time you turn the meat.
  7. 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.
  8. 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.
  9. Heat the remaining marinade in a saucepan and serve at the table with the meat.



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