| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 3 | Garlic cloves, chopped fine | |
| 2 | T | Fresh lemon juice |
| 1 | T | Finely grated peeled fresh |
| gingerroot | ||
| 2 | t | Soy sauce |
| 2 | t | Coriander seeds, crushed |
| 1 | t | Dijon mustard |
| 1/2 | t | Dried hot red pepper flakes |
| 1 1/2 | lb | Fillet of beef, trimmed and |
| tied |
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 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@netusa1.net> on Sep 15, 1997
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