Contestant: Eileen Budnyk
Palm Beach Gardens, FL
WINE PAIRING: BERINGER FOUNDERS’ ESTATE CHARDONNAY 
Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- Juice and Zest of 2 Lemons (Reserve 1 tablespoon of juice and 1 tablespoon of zest for later)
- 2-3 Splashes of Lea & Perrins’ Worcestershire Sauce
- 1 Heaping Tablespoon Dijon Mustard
- 6 Cloves of Garlic, minced (Reserve 2 tablespoons for later)
- Sprinkle of Salt and Pepper
- 6 Beef Filet Steaks
- 4-5 Idaho Potatoes, cut in to large wedges
- 4 tablespoons of melted butter
- 1/2 cup Grated Parmesan Cheese
Instructions:
In a medium bowl, whisk the first 6 ingredients together to make a marinade and divide in to two Ziploc bags. Place the Filet’s in one bag and let marinate in the refrigerator for 15 minutes. Place the Potatoes in the other and let marinate on counter. Heat grill to 400. Grill steaks and potato wedges for 6-10 minutes, turning mid way through. Let filet’s rest for a few minutes before serving. Drizzle the Potatoes with melted butter and sprinkle the Steaks and potatoes with reserved lemon juice, zest, garlic and Grated Parmesan cheese.
Sour or Salty
Steak Fries
