Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 3 Garlic cloves - chopped fine

  3. 2 tablespoons 30ml Fresh lemon juice

  4. 1 tablespoon 15ml Finely-grated peeled fresh gingerroot

  5. 2 teaspoons 10ml Soy sauce

  6. 2 teaspoons 10ml Coriander seeds - crushed

  7. 1 teaspoon 5ml Dijon mustard

  8. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes Salt - to taste Freshly-ground black pepper - to taste

  9. 1 1/2 lbs 681g / 24oz Beef fillet - trimmed and tied Tomato Ginger Vinaigrette - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Tomato Ginger Vinaigrette" recipe which is included in this collection. 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. This recipe yields 2 servings with leftovers.


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