Grilled Fillet of Beef with Tomato Ginger Vinaigrette

Total Time:
8 hr 30 min
Prep:
8 hr
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For marinade:
  • 2/3 cup olive oil
  • 6 garlic cloves, chopped fine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons finely grated, peeled, fresh gingerroot
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon coriander seeds, crushed
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried hot red pepper flakes
  • A 2 1/2- to 3-pound fillet of beef, trimmed and tied
  • Tomato Ginger Vinaigrette (recipe follows)
  • TOMATO GINGER VINAIGRETTE
  • 1 large vine-ripened tomato (about 1/2 pound), seeded and chopped
  • 1 1/2 tablespoons finely grated, peeled, fresh gingerroot
  • 1 tablespoon tomato paste
  • 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
Directions
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. 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 approximately the same amount of time). Transfer fillet to a cutting board and let stand 10 minutes. Slice fillet and serve with vinaigrette.

TOMATO GINGER VINAIGRETTE
  • In a blender blend together all ingredients except oil until smooth. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

  • Yield: Approximately 1 1/2 cups


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    Fillet of Beef

    Recipe courtesy of Ina Garten