• 4servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsNatrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups water

  2. 1 cup distilled white vinegar

  3. 1/4 cup sugar

  4. 2 garlic cloves

  5. 2 large dill sprigs

  6. 1 Turkish or 1/2 California bay leaf

  7. 1 tablespoon coriander seeds

  8. 5 whole allspice, crushed

  9. 2 medium carrots

  10. 2 celery ribs

  11. 1/3 seedless cucumber (about 1/4 pound)

  12. 5 large radishes

  13. 1 garlic clove, smashed

  14. 3 tablespoons extra-virgin olive oil

  15. 4 (2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 1/2 pound each)

Instructions Jump to Ingredients ↑

  1. Pickle vegetables:

  2. Bring water, vinegar, sugar, garlic, dill, bay leaf, spices, and 2 1/2 teaspoons salt to a boil in a small saucepan, stirring, then simmer 2 minutes.

  3. Cut carrots, celery, and cucumber into 1 1/2-to 2-inch lengths, then julienne all vegetables, including radishes, with slicer. Transfer to a medium bowl, then pour warm pickling liquid over vegetables and let stand while you prepare and grill beef.

  4. Prepare beef:

  5. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

  6. Combine garlic and oil in a small bowl.

  7. Remove the string from meat if tied. To cut each steak into a long rectangle that is about 1/2 inch thick, stand it on its side on a cutting board, with a flat side facing you. Hold knife blade parallel to and 1/2 inch above cutting board and, with other hand holding top of meat, slice crosswise into meat (keeping blade 1/2 inch above board) just until you are 1/2 inch from cutting through. Rotate meat to left (or right, if left-handed) and continue to cut and rotate meat until it's unfurled and 1/2 inch thick.

  8. Brush beef on both sides with garlic oil, then season both sides with 1/2 teaspoon each of salt and pepper per filet. Oil grill rack, then grill beef, covered only if using a gas grill, turning once, 4 minutes total for medium-rare.

  9. Drain pickled vegetables and discard dill, garlic, and bay leaf. Serve beef topped with vegetables.


Send feedback