Grilled Fillet of Beef with Tomato Ginger Vinaigrette

• 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)
• 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

1. 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.
2. In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible.
3. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl.
4. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight.
5. Let fillet stand at room temperature 30 minutes before grilling.
6. Prepare grill.
7. 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.
8. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500 degree oven approximately the same amount of time).
9. Transfer fillet to a cutting board and let stand 10 minutes.
10. Slice fillet and serve with vinaigrette.
11. In a blender blend together all ingredients except oil until smooth.
12. With motor running add oil in a stream with salt and pepper to taste and blend until emulsified.
13. Vinaigrette may be made 1 day ahead and chilled, covered.
14. Bring vinaigrette to room temperature and whisk before serving.
15. Yield: Approximately 1 1/2 cups

olive oil, garlic, lemon juice, fresh gingerroot, soy sauce, coriander seeds, mustard, fillet of beef, tomato ginger vinaigrette, tomato, gingerroot, tomato paste, garlic, balsamic vinegar, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/grilled-fillet-of-beef-with-tomato-ginger-vinaigrette.html (may not work)