Marinated grilled Fillet Steaks with Garlic and Basil Mayonnaise

Garlic and Basil Mayonnaise

• 1 cup mayonnaise
• 1 cup basil leaves shredded by hand
• 2 teaspoons Dijon Mustard
• 1 tablespoon White wine (not vinegar)
• 1 medium garlic cut in 4 pieces
• salt
• freshly ground Sichuan Pepper

Fillet Steaks

• 3 pounds Fillet steak whole piece
• 1/3 cup Whisky
• 1/3 cup Sweet Port Wine
• 3 garlic cloves crushed
• 3 sprigs fresh thyme
• 2 bay leaves
• Sichuan pepper
• Coarse salt
• 4 tablespoons Extra Virgin Olive Oil

1. In a big enough plastic or ceramic container put the whole fillet. Rub the meat with 2 tablespoons of olive oil and then season with salt and pepper. Add the marinade to the meat - whisky, sweet port wine, the crushed garlic, the thyme and the bay leaves. Cover and chill for 2 hours, turning the meat over after 1 hour.
2. Make the mayonnaise - In a food processor pulse the mayonnaise, garlic, white wine and Dijon Mustard. When smooth add the basil and pulse a few times so you have little pieces of basil and not a green mayonnaise. Season with salt and freshly ground Sichuan pepper. Cover and chill.
3. Pre-heat the broiler to 500 degrees F.
4. Remove the meat from the marinade, dry it very well and cut in thick steaks.
5. Pre-heat the broiler to 500 degrees F.
6. Put the steaks on the broiler pan, cook in the top part of the broiler for 5 minutes, turn and allow to brown another 3 minutes.
7. Remove from oven and cover in aluminium foil for 5 minutes.
8. Serve the steaks with a green salad and the mayonnaise. True, you're right! Some chips would also be delicious. Serve as pleases you, why not!