Marinated No-Mystery Meats

• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, chopped
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh thyme leaves, a few sprigs
• 1 tablespoon chopped parsley leaves, half a palm full
• 4 to 6 (1-inch) thick beef tournedos (filet steaks), 6 ounces each
• 4 strip steaks, 12 ounces each
• 4 pieces boneless skinless chicken breast, 6 to 8 ounces each
• 4 center cut pork loin chops, 8 ounces each, 1 inch thick
• 2 tablespoons butter
• 2 tablespoons chopped shallot or onion
• 4 mushrooms, crimini or button, finely chopped, optional
• 2 tablespoons all-purpose flour, a handful
• 1 cup beef, chicken or vegetable stock, found on soup aisle

1. Combine marinade ingredients in the bottom of a shallow dish.
2. Season meat of choice with salt and pepper and set meat into marinade and turn to coat.
3. Allow meat to hangout 10 minutes.
4. Heat a nonstick skillet over medium high heat.
5. Add marinated meat to the pan and cook 5 or 6 minutes on each side.
6. Remove meat from the pan to a warm platter.
7. Add butter to the skillet, chopped shallot or onion and mushroom bits (optional) then saute for 3 minutes over moderate heat.
8. Add flour to the pan and cook for 2 minutes, stirring constantly.
9. Whisk in stock and reduce for another minute.
10. Pour pan gravy over the meat and serve.

red wine vinegar, extravirgin olive oil, garlic, red pepper, thyme, parsley, beef, chicken, center, butter, shallot, mushrooms, flour, beef

Taken from www.foodnetwork.com/recipes/rachael-ray/marinated-no-mystery-meats-recipe.html (may not work)