my dad invited me over for 4th of july for a filet mignon he's cooking and he said he marinated it for 48 hours. i feel like that doesn't sound right? i've never prepared or cooked filet mignon before so i don't really know. is he doing it right?
he was really stressing the 48 hours of marination like that makes it special
He's just excited to do something (with you, probably). Don't be autistic.
it means it'll taste fucking good if he used a good marinade recipe
>>7847143
Awful. I c-can go in your place anon, dont worry
marinating doesn't work, and doing anything like that to a fillet is kind of pointless anyway. best outcome - the flavour round the outside is really tasty. worst outcome - the texture is mushy and it doesn't brown.
24 hours is standard for marinating. I imagine that 48 hours marinade makes the cut of meat really tasty. Now, if he just doesn't overcook it.
Depends on the marinade
For recipes that use things like lime juice or balsamic vinegar to breakdown some of the fat and help tenderize you really shouldn't leave the steak in for more than a few hours because it'll start to destroy it
I thought /ck/ hated marinades for high end cuts of beef.
>>7847784
That's what it looks like, reading the rest of this thread. Why is that? I understand that the star of the show should be the meat and not the marinade, but I think that if you know what you're doing with the marinade, it won't overpower anything and it'll just help maintain moisture. Again, I'm really not sure.
>>7847143
>marinading filet mignon
Your dad is a putz, but like anon said probably trying to impress you. Go choke it down and smile and have a good conversation. Marinating anything for more than a few hours adds nothing
>>7847143
Ok but why did you post that picture
>>7848081
> it'll just help maintain moisture
no. marinades don't do this. brines do, but it's not really necessary with a filet seeing as you generally eat them very rare.
