Grilled Filet Mignon In A Tangy Asian Marinade Recipes

BEST ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• Mix all ingredients together using a whisk until thoroughly mixed.
• Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer.
• Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate for 2-3 hours on counter turning occasionally or in refrigerator overnight.
• If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally. Heat BBQ on medium-high, brush grill with oil.
• Remove pork from marinade, placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes minutes per side, most tenderloins are triangular for a total of about 20-25 minutes.
• Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat.
• Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes.
• Slice into medallions, pour any juices over sliced meat and serve immediately. Pair with steamed broccoli, or these delicious roasted brussels sprouts and steamed white or brown rice.

ASIAN MARINATED GRILLED TERES MAJOR STEAK

Steps:

• In a medium-size bowl, combine the rice wine vinegar, soy sauce, olive oil, brown sugar, garlic, red pepper flakes, ginger, and green onion. Whisk until mixed.
• Pour the marinade into a sealable bag with the Teres Major Steak and squeeze out all of the excess air.
• Marinate the beef for 2-4 hours in the refrigerator.
• Remove the steaks from the refrigerator, shake off any excess marinade, and place them onto a clean plate.
• Preheat the grill to medium-high and cook 4-5 minutes per side, or until internal temperature reaches your desired level of doneness. Allow the steak tips to rest for a few minutes before serving.

KOREAN-STYLE FILET MIGNON

Steps:

• Preheat oven to 375 degrees F.
• Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.
• Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze.
• When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING

Steps:

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
• Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
• While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

MARINATED FILET MIGNON

Steps:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

ASIAN GINGER GRILL MARINADE

Steps:

• Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.