Posts Tagged ‘marinade’

Bourbon Filet Mignon

June 21, 2010

Bourbon Filet Mignon Recipe

I must give credit where credit is due on this one… Thanks fresh direct. I thank my favorite grocery provider b/c they supplied bourbon-marinated 5 oz fillets that made this one of the easiest meat cooking experience of my life.

I should say, my friend Ginger (maker of glass noodles) was the one who hosted and bought the steaks.  However, I ended up cooking (as usual) in her tiny kitchen and ended up spilling half a pot of pasta on me – not my first food disaster in small NYC kitchens.

By virtue of the cut, these steaks were so tender and delicious, but the fact that they had marinated in bourbon for at least 2 days didn’t hurt (nor did the butter and red wine).  I’m sure these would be wonderful on a grill… but since they’re basically illegal in Manhattan, we made due with an oven, broiler and skillet.

Ingredients (makes four steaks):

  • Four 5 oz fillets
  • 8 oz of bourbon
  • 3 tablespoons butter
  • 3 tablespoons red wine (I like a Cabernet… admittedly I usually pour from the glass I’m drinking)
  • Large freezer bag
  • Aluminum foil

What you’ll have to clean up afterward:

  • Baking sheet
  • Skillet

Step One: poke 3-5 holes in steaks using a skewer.

Step Two: Place steaks and bourbon in a freezer bag and let it marinate overnight in the refrigerator.

Step Three (next day): Pre-heat oven to 400 degrees

Step Four: Line baking sheet with aluminum foil, place steaks on baking sheet and bake for 5 minutes on each side.

Step Five: Broil steaks for 2-3 minutes on each side (this will yield a medium rare… for rare, broil 1 minute each side)

Step Six: In a skillet combine butter, red wine and the pan juices from the steaks over medium-high heat.  Bring to a simmer.

Step Seven: Cook steaks in skillet about 30 seconds on each side right before serving.  If your sides aren’t quite done at the same time… let them sit in warm oven until ready and then sear right before serving.

-Eat Hearty!


Nothing “Springier” than Fruit Salad

April 15, 2010

This last weekend on a work retreat I dusted off an old  Millie standby that I hadn’t had in years… Marinated Fruit Salad.

This really is one of the simplest dishes to make, but it’s dear to me for a couple of reasons.

  1. It reminds me of spring: this is one item you could GUARANTEE Grandma was going to make for the Easter picnic every year.  Bugs and the smell of dyed hard boiled eggs aside (we never “blew out” the egg shell in Kansas), that was really when we kicked off spring and welcomed the good weather.
  2. It reminds me of lunches with Millie: always a standby, the fruit salad came out as a part of a Saturday lunch with my sister and I.  The best part about a lunch at Grandma’s was that there was always baking afterward – tarts, pies, cakes, cookies… you name it, we baked it.  Always messy, but ALWAYS fun.

It’s funny the things that stick in your mind, but Millie’s fruit salad will forever remind me of picnics and making a mess in the kitchen… to date, two of my very favorite things :-).


  • 2-3 Apples ( I prefer Granny Smith) – diced
  • 1 cup blueberries
  • 1 cup rasberries
  • Small carton strawberries – quartered
  • 3 bananas (sliced)
  • 2 cups grapes (either whole or cut in half lengthwise)
  • 1/2 cup orange juice
  • 1 tablespoon white sugar

What You’ll Clean up After:

  • 1 mixing bowl
  • 1 wooden spoon
  • measuring: cup and tablespoon

Step One: Combine all fruit into bowl.

Step Two: Add orange juice and sugar and stir, making sure all fruit get’s wet.

Step Three: Cover and refrigerate for 20 minutes, stirring every now and then to mix in the marinade.

Step Four: Serve with muffin, yogurt, or eggs for breakfast,  or as a lunch side.

-Eat Hearty