Marinated No-Mystery Meats

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Basic Marinade:

3 tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

2 cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

1 tablespoon chopped fresh thyme leaves, a few sprigs

1 tablespoon chopped parsley leaves, half a palm full

One recipe will cover:

4 to 6 (1-inch) thick beef tournedos (filet steaks), 6 ounces each

4 strip steaks, 12 ounces each

4 pieces boneless skinless chicken breast, 6 to 8 ounces each

4 center cut pork loin chops, 8 ounces each, 1 inch thick

Basic Pan Gravy:

2 tablespoons butter

2 tablespoons chopped shallot or onion

4 mushrooms, crimini or button, finely chopped, optional

2 tablespoons all-purpose flour, a handful

1 cup beef, chicken or vegetable stock, found on soup aisle