Cabernet Marinated Fillets with Sauteed Mushrooms

 

Dry-aged, tender, juicy, and extraordinarily flavorful fillets, a glorious mouth watering extravagance that is worth each and every cent (rather, dollar!) that we spend.  While Bobby's (Flay) and Emeril's 25-plus day dry-aged beef fillets are definitely "all that", my 2nd tier (non dry-aged) beef from the local market is still good enough to melt in your mouth and elicit groans of pleasure with the first bite.

A hearty cab simply combined with soy, onions and garlic brings a rich flavor to the tender cut while a topping of sauteed mushrooms lends a touch of earthiness to the mix.  With a quick dip into the marinade, the beef is ready to meet the hot grill grates in as little as 15 minutes.  Grilled asparagus and a tossed side salad make a noteworthy meal without much fuss (shhhh... no one will ever know!)

Cabernet Marinated Fillets of Beef

Liv Life

1 part soy

2 parts red wine (I like to use cabernet in this one!)

1 small onion, finely diced

1-2 Tbs minced or pressed garlic

Beef Fillets

Place soy, wine, onions and garlic into a large zip lock bag.  Add fillets to the bag and marinate for at least 15 minutes.  Marinate for as much as 2 hours.  (Marinated longer than 2 hours and the marinade begins to overtake the beef flavor... I prefer a 20-30 minute marinating time, my husband prefers about 1 hour.)

Prepare grill and grill to desired "done-ness"!

Sauteed Mushrooms
Liv Life
This is one of those recipe that changes a bit every time I make it.  I have never measured, just used what I had on hand.  The ingredients listed below are suggestions, feel free to add herbs or use a white wine if desired!

olive oil
cup diced onion
garlic, pressed or finely diced
butter
mushrooms, either a mixture or cremini or button, cleaned and sliced into large slices
splash of red wine
salt
pepper


Heat olive oil in a large sautee pan.  Add onion and cook over medium low heat until translucent.  Add garlic and cook for about a minute, or until fragrant.  Add butter, then cleaned and sliced mushrooms.  Sautee until mushrooms are almost tender.  Add a splash of wine and salt and pepper.  Continue cooking until cooked to desired "done-ness", serve warm over beef.

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