Grilled Beef Filets Marinated In Lemon And Black Pepper Recipes

EASY GRILLED FILET MIGNON

Steps:

• Gather the ingredients.
• Preheat the grill to high heat.
• Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
• Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
• Place the steaks on the grill.
• Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
• Remove from the grill and let the steaks rest for 5 minutes under foil.
• Plate with your favorite sides and a sauce or butter and enjoy.

ROASTED FILLET OF BEEF WITH BLACK PEPPER

Steps:

• Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
• Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
• Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
• Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
• Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

MERLOT MARINATED GRILLED BEEF

Steps:

• Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
• Stir and add beef filets.
• Let meat marinade for at least 10 minutes or up to 2 hours.
• When ready to grill steaks, heat grill.
• Place marinated beef filets on grill and cook until desired doneness.
• Serve with the rice and vegetables.
• Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
• Reduce heat to a simmer and cook for 10 minutes.
• Pour sauce over cooked filets.

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

BEEF FILETS WITH GRILLED VEGETABLES

Steps:

• Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes., Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside. , Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter. , Serve with grilled vegetables. Sprinkle with salt and remaining pepper.