Grilled fillet of beef with tomato ginger vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 3 | Garlic cloves; chopped fine | |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Finely grated peeled fresh gingerroot |
| 2 | teaspoons | Soy sauce |
| 2 | teaspoons | Coriander seeds; crushed |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Dried hot red pepper flakes |
| 1½ | pounds | Fillet of beef; trimmed and tied |
Directions
FOR MARINADE
Make marinade:
In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight. Let fillet stand at room temperature 30 minutes before grilling.
Prepare grill or grill pan.
Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130 to 135 degrees on a meat thermometer, about 25 to 30 minutes, for medium-rare.
(Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500 degree oven, or grilled on a grill pan for approximately the same amount of time.) Transfer fillet to a cutting board and let stand 10 minutes.
Yield: 2 servings with leftovers Recipe by: Cooking Live Show #CL8937 Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997