| 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
A Message from our Provider:
“Jesus: Because only the best will do”