| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
FOR MARINADE
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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