Grilled Filet Mignon with Mexican Beer Marinade

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Recipe intro

This recipe for grilled filet mignon with Mexican beer marinade is a delicious and flavorful twist on a classic steak dish. The combination of tender filet mignon and the bold flavors of the Mexican beer marinade creates a mouthwatering and unique taste experience. The marinade infuses the meat with a rich blend of spices, herbs, and the distinct flavors of the beer, resulting in a juicy and perfectly seasoned steak. Whether you're hosting a summer barbecue or simply looking to elevate your weeknight dinner, this recipe is sure to impress.

Keywords: grilled, filet mignon, Mexican beer marinade, flavorful, steak

Grilled filet mignon with mexican beer marinade recipe details

Grilled filet mignon with mexican beer marinade recipe, recipe Rating: 4.8
Number of votes:128

An amazingly tender cut of steak gets even better with the taste of cerveza. Inspired by “Cerveza-Lime Marinade for Beef Steaks,” by CHEFMAN1965
Ready in: 1 hour 25 mins

Ingredients

Makes: 1 steak

• 2 cups minced onion
• 1/2 cup chopped cilantro
• 1/2 cup seeded, minced jalapeno
• 1/4 cup minced garlic
• 1 cup soy sauce
• 1 cup Worcestershire sauce
• 1 cup vegetable oil
• 3/4 cup fresh lime juice
• 1/2 cup Mexican beer
• 1 filet mignon steak (or more)

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 1 hour, marinating

1. Combine all ingredients except steak in a large plastic resealable bag. Then add steak and seal bag, turning to coat. Refrigerate for 1 hour to marinate.
2. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3. Oil the grill grate, using an oiled rag.
4. Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
5. Take the steak off the grill. Let the meat rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve. Cook’s Notes

You can use a food processor to chop the vegetables.

Note

Recipe makes about 6 cups of marinade, enough for 12 pounds of steak.