Grilled Fillet Of Beef With Tomato Ginger Vinaigrette

Recipe Ingredients

		For Marinade
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
1 1/2 lbs	681g / 24oz	Fillet of beef - trimmed
		And tied

Recipe Instructions

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 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 F 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 500F 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.

Source:
Cooking Live Show #CL8937

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