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Ale-Gar Marinated Fillet Steaks with Char-grilled Vegetables

VinegarsThis recipe for Ale-Gar Marinated Fillet Steaks with Char-grilled Vegetables comes from chef Alan Coxon -

This recipe demonstrates the use of one of the products in Alan's historic Vinaigres range of products. Alan has delved back in time to reproduce flavours and ingredients that once adorned tables of the mighty Roman Emperors, Mediaeval Knights and Ancient Greek temples. There are three uniquely varying flavours reminiscent of periods as far back as 44BC to the Fourteenth century AD which are now available for you to savour and to experiment with in your own home.

Each period product holds unique combinations of flavours that will enhance modern cooking and make for interesting discussion at the dinner table or around the barbeque. Lovingly prepared using traditional and natural production methods, acidulated over oak wine barrels and using only the finest quality natural ingredients, thes unique products are stored in hand-blown bottles that bring a true sense of history to modern dining tables, for your full enjoyment in the future.

To find out more have a look at the articles entitled Vinegars . . . and you thought they were just for chips or visit

Ale-Gar is dark and flavoursome and makes a wonderful addition to beef and venison dishes. Try these fabulous fillet steaks marinated in Ale-Gar to prove the point - deliciously!

Ingredients for Ale-Gar Marinated Fillet Steaks

6 tbsp Ale-Gar, plus extra for drizzling
4 x 125g to 150g (5oz to 6oz) fillet steaks
2 large courgettes, thinly sliced diagonally
2 peppers, deseeded and cut into chunks
2 red onions, sliced into wedges
4 tbsp olive oil
Salt and freshly ground black pepper
Parsley sprigs, to garnish

How to make Ale-Gar Marinated Fillet Steaks

  • Spoon the Ale-Gar into a shallow non-metallic dish. Add the fillet steaks, turning them to coat. Cover and leave to marinate for 30-40 minutes, turning once.
  • Heat a char-grill pan or grill. Put the courgettes, peppers and red onions into a bowl and add 2 tbsp olive oil, tossing them to coat. Char-grill or grill the vegetables in batches until tender and lightly browned. Set aside and keep warm.
  • Drain the marinade from the meat, then add the remaining olive oil, tossing the steaks to coat them. Char-grill or grill the steaks for 3-4 minutes per side, or until done to your liking.
  • Serve the steaks and vegetables on warm plates. Season with a little salt and pepper, then drizzle a little extra Ale-Gar over them. Garnish with parsley sprigs.

Chef's tip:

Try this recipe with venison steaks instead of beef.

Serves 4

Alan Coxon