Photo: Marinated No-Mystery Meats Recipe
Ingredients
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
Directions
Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes.
Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook 5 or 6 minutes on each side. Remove meat from the pan to a warm platter. Add butter to the skillet, chopped shallot or onion and mushroom bits (optional) then saute for 3 minutes over moderate heat. Add flour to the pan and cook for 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour pan gravy over the meat and serve.
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By kappharmd_5604666
Philadelphia, Pa
on January 06, 2012
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An oldie but a goodie. This was the first RR recipe I ever made. I measure nothing and add the spices I like, and typically use this on center cut pork chops. The vinegar makes them extremely tender! There is no way for this to be bland if you are tasting and seasoning as you go. I gave the recipe to a girl at work and she calls them Kerry's pork chops in her house. Sorry Rach!
By suznjubs
on October 21, 2011
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yummmmmmmmmmmmmmm!!!!!!!!!!!!!!!!
By gabriela food
on October 02, 2011
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I thought the sauce tasted really weird...bland bad weird. I feel that if this recipe lived in a certain era, it would live in Archie Bunkers house. I definitely will not make this again. I'm surprised, all of Rachel Ray's recipes that I've tried have been very good.
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