As the weather gets warmer we have these meals on deck and relax with a bottle of wine. It’s a nice way to have an inexpensive date night.
This week, I grilled zinfandel marinated petit fillet mignons and lemon balsamic asparagus. We paired it with Napa cabernet and listened to some M. Ward, Fleet Foxes, Head and the Heart, and Iron & Wine. And only once were we interrupted by a little girl complaining “I tried to sleep, but my sister isn’t letting me…”
Zinfandel Marinated Petit Filet (serves 2)
2 6-8 oz. filets (we usually split a 12 oz. filet)
2 cups Red Zinfandel (I used the Big House Cardinal Zin in a box)
1 teaspoon of salt
1 teaspoon cracked black pepper
1 teaspoon Dijon mustard
1 sprig of rosemary
- Marinate for 2-8 hours
- Grill on high for 3 minutes per side – because you’d be crazy to eat filet at anything more than medium-rare.
- Let rest on a warm plate under foil for 5-10 minutes.
Lemon Balsamic Asparagus
1 lb. Asparagus trimmed and rinsed
2 Tbsp Olive Oil
2 Tbsp White Balsamic Vinegar
1 Tbsp lemon juice
Zest from half of a lemon
2 tsp Dijon Mustard
Salt and pepper to taste
- Use a shallow pan to toss the asparagus with the marinade.
- Grill the asparagus over high heat for 5-10 minutes (depending on your preference). I usually do about seven minutes.
- You can then return the asparagus to the same pan after grilling and re-toss with the marinade. Obviously, you would never use a technique like this with meat or anything you wouldn’t eat raw…