Grilled Fillet Of Beef With Tomato Ginger Vinaigrette

Recipe Ingredients

1/3 cup	78ml	Olive oil
3		Garlic cloves - chopped fine
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Finely-grated peeled fresh gingerroot
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Coriander seeds - crushed
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried hot red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Beef fillet - trimmed and tied
		Tomato Ginger Vinaigrette - see * Note

Recipe Instructions

* Note: See the "Tomato Ginger Vinaigrette" recipe which is included in this collection.

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.

This recipe yields 2 servings with leftovers.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8937)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.