3/4 Cup Olive Oil
1/3 Cup Red Wine Vinegar
4 1/2 Tbsp. Dijon Mustard
4 Large Cloves Garlic (minced)
2 Lasge Shallots (chopped)
1 1/2 Tbsp. Coarse Ground Black Pepper
1 Tsp. Dried Thyme (or 1 1/2 Tbsp. Fresh)
I Tsp. Dried Rosemary (or 1 1/2 Tbsp. Fresh)
1 Tsp. Salt
4 8-Oz. Boneless Steaks (Filet or Delmonico)
Garnish, if desired
Combine the first nine ingredients and blend well.
Marinate meat in a glass bowl or zip-lock bag for 2 hours in the refrigerator.
Remove meat from marinade and coat liberally with fresh ground black pepper.
Grill over a medium hot fire to desired doneness.