Sweet n Spicy Basil Tomato Filet Mignon
Sweet n Spicy Basil Tomato Filet Mignon

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sweet n spicy basil tomato filet mignon. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sweet n Spicy Basil Tomato Filet Mignon is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Sweet n Spicy Basil Tomato Filet Mignon is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sweet n spicy basil tomato filet mignon using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sweet n Spicy Basil Tomato Filet Mignon:
  1. Prepare Meat and Marinade
  2. Get 1/4 cup water
  3. Prepare 1/4 cup olive oil, extra virgin
  4. Make ready 1/2 cup fresh basil
  5. Get 1 tsp coarse black pepper
  6. Make ready 1/2 clove garlic minced
  7. Get 1 tbsp sliced dried chili pepper
  8. Make ready 1 tsp worcestershire sauce
  9. Take 8 oz Filet Mignon
  10. Take 2 tbsp Red Wine Vinegar
  11. Get 4 pinch sea salt
Steps to make Sweet n Spicy Basil Tomato Filet Mignon:
  1. Rinse filets under cool water.
  2. Mix all listed herbs and seasonings with red wine and let marinate for at least 30 minutes in an air tight container or zip lock bag.
  3. Chill and grill!
  4. For garnish add French onion, diced tomatoes and shredded fresh basil on top of the grilled filet.
  5. Optional: Toasted crouton/toast can be place under filet during plate up.

So that is going to wrap this up with this exceptional food sweet n spicy basil tomato filet mignon recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!