Filet Mignon Poele au Zinfandel

The filet mignon  having been marinated in Zinfandel and herbs for many hours tasted out of this world with the accompaniment of the Jack Daniels pears, Asparagus au Maggi and Shiitake Mushrooms.

Ingredients:
- 4 pieces of filet mignon, about 8 oz each
- 1 large garlic clove.
- 1.5 to 2 cups olive oil
- 3 to 4 teaspoons of Maggi.
- 3/4 teaspoon of sugar.
- 2 to 3 cups of Zinfandel or other red wine
- Some sage, rosemary, curlypaisley (fresh would be good, dried will do also)
- Fresh ground pepper.
- One large ziploc bag to hold the 4 pieces of meat and the marinade.

Preparation:

1) In a large bowl, combine the olive oil, wine, Maggi, fresh ground pepper, and sugar, stir well.  Chop the garlic clove and herbs and put in the marinade. Stir well. (pic 1,2)

2) Soak the pieces of filet mignon in the marinade, coat them well, then put the meat and the marinade in the large ziploc bag (pic 4), toss it around to make sure that the marinade covers everything, and put in the fridge for one day or two. Turn the bag over every now and then
to make sure the meat is well covered in the marinade.

3) In a heavy frying pan  over high heat, heat 2 tablespoons olive oil. Sear the steaks quickly to give them some colour (pic 5,6) then bake in a pre-heated oven at 350F for 10' or so for medium rare (depends on how done you like your steak increase/decrease the length of time in the oven). Use a meat thermometer  Rare - 120°F Medium Rare - 125°FMedium - 130°F to test for doneness or your finger :) See how at http://www.exploratorium.com/cooking/meat/activity-fingertest.html

4) Remove and serve with the Jack Daniel Pears, Asparagus au Maggi and Shiitake.