Allegro Original Marinade

The marinade that started it all! The Original Allegro Marinade began as a way for Dave and Betsy Wilcox to infuse flavor into basic meals, and has turned into a decades-long favorite for virtually every dish. Start with this marinade and experience how it tenderizes meats and gives them a unique, delectable flavor. You can even use it to prepare vegetables or soup stock. Delicious taste—endless possibilities!

VIEW ORIGINAL MARINADE RECIPES

Kosher
Gluten-Free
View Nutrition Facts

Flavor Profile:

Savory

INGREDIENTS: SOY SAUCE (WATER, SALT, HYDROLYZED SOY PROTEIN, INVERT SYRUP, CARAMEL COLOR), WATER, LIME JUICE (FROM CONCENTRATE), VINEGAR, CITRIC ACID, SPICE, DRIED GARLIC, PAPRIKA, LIME OIL.

Allegro Steak Diane

Ingredients

4 tablespoons Allegro Original Marinade
2 New York strips cut about 1/2 inches thick (8 ounces each)
4 tablespoons unsalted butter
1/4 cup brandy
2 tablespoons Madeira (sweet red wine)
1 teaspoon Dijon mustard
Salt and black pepper
1 teaspoon chopped parsley

Directions

Cut each steak lengthwise in half. Pound each piece between sheets of plastic wrap until 1/8-inch in thickness
Marinate both sides of meat with Allegro Original Marinade for 30-45 minutes. Reserve extra marinade for sauce
In a hot, heavy skillet, add 2 1/2 tablespoons of butter. Add 2 pieces of the meat and sauté for 30 seconds on each side on moderately high heat. Remove from pan and sauté remaining meat
Return all meat to pan. On high flame, add brandy and ignite. Shake the pan over the flame until all alcohol is burned off. Remove steaks to a warm plate and hold
Whisk into the pan the Madeira (wine), reserved marinade, mustard and salt and pepper to taste. Heat to simmer and cook for 1 minute
Remove from heat and swirl in remaining 1 1/2 tablespoons butter. Dip steaks into sauce and turn to cover evenly. Sprinkle with chopped parsley and serve