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+--- Thread: Manhattan Filets (/thread-1292.html)
- sharktanq - 10-11-2002
The other day I had a New York Strip marinated in sweet vermouth and gin, and topped with garlic butter. So I decided to modify this recipe with my own uniqueness. I like a Manhattan Up for a cocktail, so decided that I could marinate some 8 oz. filets, manhattan style. So equal parts of sweet vermouth, and Bourbon. I used 25 year old Bourbon, lightly spiced, and topped with a mound of garlic butter. A little sweeter then I like my steaks, so I guess I should have stuck with the recipe and gotten a bottle of gin for my marinade. I paired it with a 2001 Karly Zinfandel which ended up better then the steaks...
- hotwine - 10-11-2002
Whooo-eee, I sure hope that was supermarket beef! I wouldn't pickle any of mine that way, but I wouldn't blame you for going to such lengths to give store-bought stuff some flavor.
- sharktanq - 10-16-2002
Store bought, and tough... I usually try not to "pickle" my beef, but I was so impressed with the steak the weekend before. I had to try.