Steaks

Wine-Marinated Filets Mignons

Recipe Notes

Advance Prep: 2 to 4 hours for marinating the meat
Method: Direct grilling

Ingredients

6 filet mignon steaks (about 6 ounces each)
6 strips bacon or pancetta (Italian bacon)
2 cups dry red wine
2 shallots, thinly sliced
1 rib celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed with the side of a cleaver
2 bay leaves
2 sprigs fresh thyme, or 1 teaspoon dried
1/4 cup extra virgin olive oil
10 to 12 juniper berries, crushed with the side of a cleaver, or 1/4 cup gin
Coarse salt and freshly ground black pepper
2 tablespoons salted butter (1 1-inch piece)
Shallot Marmalade(optional)

Recipe Steps

Step 1: Wrap a strip of bacon around the side of each steak and secure with butchers string.

Step 2: Place the wine in a nonreactive bowl and stir in the shallots, celery, carrot, garlic, bay leaves, and thyme. Generously rub the steaks on both sides with some of the oil and place in a nonreactive baking dish. Pour the wine mixture over the meat and top with juniper berries. Pour any remaining oil over the meat and let marinate in the refrigerator, covered, for 2 to 4 hours, turning the steaks 2 or 3 times.

Step 3: Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.

Step 4: Remove the meat from the marinade and drain well. Season the steaks on both sides with salt and pepper and arrange them on the hot grate. Grill until cooked to taste, 4 to 6 minutes each for the top and bottom for medium-rare. Turn the steaks on their sides, rotating often, for 2 to 3 minutes to crisp the bacon. Transfer the steaks to a platter, rub the tops with the butter (impale on the end of a fork), and let rest 3 minutes before serving. Remove and discard the strings. Serve the steaks with the Shallot Marmalade, if desired.