Marinated grilled Fillet Steaks with Garlic and Basil Mayonnaise

By • December 3, 2009 • 0 Comments

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Author Notes: This grilled steak is served with this very tasty mayonnaise. Use homemade or purchased and add the extra ingredients. I like to marinate the fillet for 2 hours for extra flavor.Babette's Feast

Serves 6

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!
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Tags: barbecue, mayonnaise

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