Grilled Fillet of Beef with Tomato Ginger Vinaigrette

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
Directions
  • 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.


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    Recipe courtesy of Ina Garten