Vermouth Marinated Filet Mignon

It's my husband's birthday and instead of a fanceh schmancy restaurant I decided to try my grandmother's Vermouth Steak Recipe. Every Saturday this was a staple in my grandmother's home. Filet mignon with sauteed onions and whipped mash potatoes. My grandmother lived in Illinois at the time and even in the middle of the dead of winter she found a way to bbq steaks indoors with their indoor grill. Resourceful right?! Well without further ado, here is grandma's recipe. Also a footnote: the longer the steak marinates the better. My grandmother always marinated her proteins at least 24 hrs prior to cook time.

Serves 2

Ingredients for Steak Marinade:
1 bottle Gallo Vermouth (will use half of it or more)
2 Portobello mushrooms
1 yellow onion
3 garlic cloves
Fresh parsley (dry spice is fine also)
Fresh oregano (dry spice is fine also)
1/4 cup Olive oil
1tblspoon Garlic powder
Salt & Pepper (I always use Pink Himalayan salt )

Horseradish Whipped Mash Potatoes
3 Russet Potatoes (Med Size)
Organic Horseradish
Sour cream or Plain Greek Yogurt

Take out protein, rinse off with water and then pat dry with paper towels.  In a deep casserole dish, add 1 whole diced yellow onion, add the diced garlic cloves, 1 small handful of diced parsley & oregano
Add half the bottle of Vermouth. Just until the top of the steaks are covered. 1/4 olive oil, parsley, oregano, salt, & pepper.

Marinate for at least 4-24 hrs....the longer it marinates the better!!

When you are ready to grill your steaks, score the portobello mushrooms and marinate on top of the marinade as shown in photo for at least 1 hour.

                                                                                                                                                                                                    

 

Now it's time to grill.... Start with your mushrooms as they do take longer to grill. Then move to grill your steak and portobello to your liking. I did the mushrooms for about 35 min...approx 15 min or so on each side. You can even baste the steak and the mushroom with a little bit of the marinade to add more flavor. While these are grilling you can get started on sautéing the onions from the marinade.

Heat a skillet on medium. Add a tablespoon of butter. Then, Use a slotted spoon to drain any excess marinade separating the onions from the marinade and begin to saute in the skillet.

If you timed this all correctly it should all finish around the same time. Once your meat is grilled, let it rest, then top with the sautéed onions. Lay the grilled Portobello mushrooms next to the steak and serve with your horseradish mashed potatoes! I recommend a good merlot with this meal too. ( I was unable to get photos of the finished meal, my phone died, but it is a good excuse for me to make it again and upload a photo )


Recipe for Horseradish Mashed Potatoes
Peel 3-4 medium sized potatoes
Boil water and add handful of salt
Cut the potatoes into cubes and drop into the pot of water
Boil potatoes until it is easy to put a fork thru the cubed potato
Drain water in a colander
Put the potatoes back into the pot and turn heat on med low
Add 2-3 tablespoons of butter
1/4 cup of milk
3 tablespoons of organic prepared coarse horseradish
Add a dall
With a hand blender blend up the potatoes,butter,milk,horseradish,salt & pepper
Then serve.
Please comment below and let me now how yours turns out of if there are any additions or omissions when you tried making this. 
Buon appetito.