Filet Mignon (Bonfile)

This is a fairly easy recipe. If you love meat, you certainly will love this and if you love vodka, you will love it even more! Although vodka is not a traditional Turkish alcoholic beverage, I had some on hand and could not resist adding it to the marinade. The pomegranate molasses which is prevalent throughout Turkey and the Mediterranean region adds some tanginess to the steak. A mild spicy flavor can be tasted from the red pepper paste which is also commonly used in Turkish cuisine. I used the kind that is pureed and looks like tomato paste instead of the kind with a thicker grind and texture. One of these days, I will have to make a post on the red pepper paste as it is not widely recognized here in the States.

The filet mignon actually might taste better if cooked on an outdoor grill than in the oven broiler. Enjoy with potatoes or rice.

2 fillet mignon steaks
1 tbsp pomegranate molasses
1 tbsp pureed red pepper paste
1 shallot
1 garlic clove
2 tbsp vodka
1 tsp sea salt
1 tbsp olive oil

Grind the shallot, garlic and the rest of the ingredients except the steaks in a food processor. Remove and place in a bowl. Marinate the steaks for 30 minutes in the marinade.

Heat olive oil on a medium heat. Sear each side of the steaks for 5 minutes. Heat oven broiler and broil for 13-15 minutes on each side for well done steaks. Adjust cooking time based on personal preference.