Today, I had two of the most delicious steaks. The master chef at Raouche Cafe was kind enough to share with me his very easy, simple marinade, and I’ve been on a quest to recreate it ever since. Today, I recreated it perfectly. The recipe is white vinegar and black pepper. I added garlic, cumin, and white pepper. 30- 45 minutes marinade time while the beef warmed up a little. Then placed in foil, added more garlic, pepper, and a little salt. Closed foil, 375 preheated oven for 11:11 the first time (too well done), 9:99 the second (medium). Might try 8:88 tomorrow. Cut was Food Lion filet mignon tenderloin medallions. Barely needed a knife both times, could’ve cut with a fork. Tasted right both times, too: Super delicious.