Title: Grilled Fillet of Beef with Tomato Ginger Vinaigrette
Categories: Cooking liv, Import
Yield: 1 Servings

--------------------------------FOR MARINADE--------------------------------
1/3 c Olive oil
3 Garlic cloves; chopped fine
2 tb Fresh lemon juice
1 tb Finely grated peeled fresh
-gingerroot
2 ts Soy sauce
2 ts Coriander seeds; crushed
1 ts Dijon mustard
1/2 ts Dried hot red pepper flakes
1 1/2 lb Fillet of beef; trimmed and
-tied

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"
on Sep 15, 1997