Recipe courtesy of Rachael Ray

Marinated No-Mystery Meats

Name: Marinated No-Mystery Meats
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 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; 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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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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.