Marinated grilled Fillet Steaks with Garlic and Basil Mayonnaise

December  3, 2009
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
In This Recipe
  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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