Leann's Portuguese Steaks Serves 4 3/4 cup of red wine 1/4 cup beef broth (use low sodium, if available) 12 cloves garlic, pressed (yes, TWELVE) 1 tablespoon chili paste (this is found in the ethnic section of your grocery store) salt and pepper to taste pinch of white pepper 4 (4 ounces each) filet mignons (or sirloins, but well trimmed of all fat) 2-4 tablespoons olive oil (NOT extra virgin, it will burn) In a large zipper topped bag, combine everything but the steak and oil. Add the beef, close up the bag; turn to coat. Let sit in the fridge overnight if you like, but can be left in the fridge for as little as an hour. When you are ready to cook, pull the beef out of the fridge and allow to come to room temperature. Once it's "warmed up", it's IMPERATIVE you cook it immediately! Now is the time. In a large skillet, heat 2 tablespoons olive oil. When hot, add steaks and cook about 2 minutes on each side. Now add the marinade from the bag, turn up the heat and simmer the steaks for at least 3 minutes, or longer, depending on how well done you like your steak. Serve and enjoy! SERVING SUGGESTIONS: Ramp it up with steamed broccoli and baked sweet potatoes. Add a big green salad, starting with Romaine, chunks of apple, blue cheese crumbles, walnuts and tossed with a vinaigrette, yum!