Marinated No-Mystery Meats

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


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


  1. 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.
  2. 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.