Best Beef Marinade Ever!

This recipe is from my Mom - we had beef marinaded like this all through my younger years.  Mom used it to tenderize tougher meats then she would slice the meat really thin and let me tell you the flavor was so good. 

This marinade does such a great job at both tenderizing meat as well as making it super flavorful, I would also consider it suitable for 'company coming over for dinner'. 

When I eat meat which has been marinaded in this it brings back memories of:
A.  Summer
B.  BBQ
C.  Warm lazy evenings
D.  Children playing outside past their bedtime
E.  All of the Above

If you answered 'E' you may need to go buy a lottery ticket!!!

Here's the Recipe...



To a Gallon Size Bag Add Equal Parts (I usually start with 3-4 Tablespoons)
A-1, Worcestershire Sauce, Soy Sauce, Red or White Wine (or if you are like me sometimes I use both), Oil (I use EVOO, but you could use Vegetable if you want), &Red Wine Vinegar

To this add a Rosemary, if you are using fresh add a few sprigs, if you are using dried add about a Tablespoon.

3-4 Cloves Minced Garlic (you could go more or less on this depending on your tastes...I like MORE)


Add desired beef to the bag, seal bag and place in a glass dish (this is so you don't get beef juices all over your refrigerator....Mama don't like to clean the refrigerator) 

I used Flank Steak here.  My Mom used to use a 7-bone Roast or a Chuck Roast.  Marinate at least several hours, preferably overnight.  If you are using a roast you definitely want to let this marinate for at LEAST 24 hours for the ingredients to do their thing... 

I have even marinated the meat, put it in the freezer and then pulled it out to put it in our camping cooler (frozen) letting it thaw out over a few days...it was like gourmet camping!



Cook beef as desired, let rest, slice thinly, against the grain and serve!

Yum-O-licious!!!

Blue Cheese Balsamic Beef w/ Fettuccine Alfredo

My family and I enjoy eating at Olive Garden from time to time.  On one of these visits, My Lover ordered Steak Gorgonzola Alfredo.  After tasting a sample of this dish I knew I had to recreate it at home.  Now, I know there are many copycat versions of this recipe out there on the internet, but I didn't know this at the time - so I set out to create My version of Steak Gorgonzola Alfredo - which I now call:

Blue Cheese Balsamic Beef with Fettuccine Alfredo

I used Chuck Fillet in this recipe because it is cheaper than Filet Mignon, but provides the tenderness I long for when eating beef...plus - I can make cute little medallions with the fillet.

Spinach: Lover don't eat spinach...Period.  Trasnlation: Spinach does not enter this house in any way, shape or form - therefore, it didn't make the cut in my recipe!

This Alfredo sauce is the same sauce I use for chicken alfredo or shrimp alfredo.  My Lover came up with this recipe...well maybe you could say it was a joint effort because he came up with the ingredients and I came up with the ratio.

Blue Cheese Balsamic Beef with Fettuccine Alfredo
2 lb Chuck Fillet
1/2 cup Balsamic Salad Dressing
1-2 Tbsp EVOO - Extra Virgin Olive Oil
Salt & Pepper to Taste
Blue Cheese
Balsamic Glaze (I used a Fig Balsamic Vineger)

Alfredo Sauce
1 1/2 cup Whipping Cream
6 Tbsp Butter
1/2 tsp garlic powder
2 1/2 cup Parmessan Cheese
1 cup Romano Cheese
Nutmeg - dash
Pepper - to taste

1 lb Fettuccine


Cut Fillet into 1-2" medallions.  In a gallon size ziploc bag, add beef & balsamic dressing, let marinate in refridgerator for at least 1 hour.  Remove from refridgerator at least 30 minutes prior to cooking.

Finely grate the parmessan & romano cheeses.  (you could use all parmessan cheese here, I have done that many times, I just thought the two cheeses would give it a little something special)

In a small/medium saucepan combine and melt the whipping cream and butter.  Whisk in garlic powder. 

Add cheeses, whisking to combine. 

When cheese is melted add a dash of nutmeg and some freshly ground pepper.  Simmer on low heat, stirring occassionally to be sure sauce does not burn.  Reduce to allow ingredients to meld together and do their magic - about 20-30 minutes, depending on what you have time for!
 

The end result will have a deeper creamy color
and more body to the texture.


Boil fettuccine noodles in salty water until just done. 


I had just added the pasta - the water was boiling I promise!


While fettuccinne is cooking, heat a large saute pan.  Sprinkle meat with salt & pepper.  Drizzle EVOO in hot pan, add meat.  Sear each side on a medium to medium-low heat - cooking for approximate 4-5 minutes on each side.***Do no overcook meat or it will be tough and not yummy at all!  (I do a very taboo thing and check a piece by pulling it out and cutting into it to see its doneness -condemn me if you must, but this way I can ensure my family doesn't get raw meat or shoe leather)

Assemble
Place a heaping helping of fettuccinne on a plate.  Cover with Alfredo sauce.   Place beef medallions on top of fettuccine. 

Crumble a little blue cheese over the meat. - Note: I like to buy blue cheese packed in thick wax rather than already crumbled.  It lasts much longer this way and has a creamier texture!

Drizzle with Balsamic Glaze or Balsamic Vinegar. Serve and ENJOY!

Balsamic Note: I was recently introduced to a Fig Balsamic Vinegar which has a perfect touch of sweetness so I used it instead of a Balsamic Glaze.  However, before I found this vinegar I used a bottled balsamic glaze I purchased at the store.  I have tried making a homemade balsamic glaze, but for me it was more work than it was worth.

Fig Balsamic Vinegar

If you are interested in this vinegar click Here