Time 1h Yield 4 Number Of Ingredients 11 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.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Rub both sides of the steaks with salt and pepper. Combine the rest of the ingredients, add the steaks and marinate in the refrigerator for 20 to 30 minutes. (Don’t let it marinate for too long or the alcohol will break down the meat too much.) Remove the steaks from the marinade and let them sit for 10 minutes or so to come to room temperature. Discard the marinade. Heat the grill to medium-high. Grill the steaks, covered, for 3 or 4 minutes each side for medium-rare. Adjust this cooking time depending on the cut of meat you are using. Remove the steaks, cover them with foil and let them rest for about 5 minutes before serving.
Yield Serves 4 Number Of Ingredients 15 Steps:
Make marinade: Finely chop scallion and in a bowl whisk together with remaining marinade ingredients. In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour. Make salsa while steaks are marinating: Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper. Prepare grill. Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes. Serve steaks with salsa.
