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How to Make Filet Mignon Marinades

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How to Marinade Filet Mignon - The Trick is opening the Meats Structure with and acidy Ingredient

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You may wonder what is the best way in which to marinade filet mignon and don’t have any idea of what to use to soak your filets?

There are so many different recipes for marinating that you may become confused as to what ingredients you really need to use to get the  most tender steaks.

Main ingredients for the Marinade

The main ingredients that you should use to tenderize your filets with a marinade are acidy liquids. These  liquids will not only tenderize but will also aid in creating unique and savory flavors for your mignon steaks.

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What items to use in your Marinade

Items you can use for marinating include:

  • wine,
  • vinegar,
  • orange juice,
  • Worcestershire sauce,
  • soy sauce,
  • pineapple juice,
  • hot sauce and
  • barbeque sauce.

Adding seasonings to these acidy liquids is the best way to add the flavor you want to these small cuts of beef.

 Try using

  •  minced garlic,
  • chopped onions,
  • chopped green peppers, and even
  • oregano.

The other ingredients that you can use will give your filets a new and exciting flavor that others may not have tried.

For soaking your Filets you should always place them in the refrigerator and cover the dish. You should never leave any type of meat out to marinate. If the recipe calls for you to leave it at room temperature, do not follow these directions. Bacteria can set up in meat that is left outside of the refrigerator.

You can marinate your steaks anywhere from 30 minutes to 24 hours. The longer the meat marinates the more time the filets will have to soak up the wonderful flavor.

The longer the steaks stay in the sauce the more tender the steaks will be. It is best to turn the tenderloin cuts about every 15 minutes to ensure that the marinate can penetrate the entire steak.

Don't use a fork while cooking

While cooking your filet steaks, never use a fork, you will be defeating the purpose of marinating. When you pierce the steak you will be releasing the juices that you just put there. The meat can become dry and tough without these wonderful and flavorful juices.
 

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An article by Barbara ..Steaks Guide Expert Author

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