Grilled Fillet Of Beef With Tomato Ginger Vinaigrette

Course : Grilling
Serves: 3
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---for marinade---
1/3 cup olive oil
3 cloves garlic -- 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
1/2 teaspoon dried hot red pepper flakes
1 1/2 pounds fillet of beef -- trimmed and tied

Preparation / Directions:

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.

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