Tender filet mignon or ribeye, 1/2 cup of red wine, salt, black pepper, thyme, garlic cloves, bay leaves, and butter or margarine
Tender filet mignon or ribeye, 1/2 cup of red wine, salt, black pepper, thyme, garlic cloves, bay leaves, and butter or margarine
Take a good pound of tender filet mignon or ribeye, clean it, pat it dry, and season it
Mix the red wine with all the spices and rub the meat with the mixture, leaving it to marinate for three hours
Then tie the meat with a thick twine, so it takes on a nice shape
Brush it with butter and place it in the oven
Serve the filet mignon hot or cold, with salads or vegetable medleys
