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

1. 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 130F.
8. to 135F.
9. on a meat thermometer, about 25 to 30 minutes, for medium-rare.
10. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500F.
11. oven approximately the same amount of time.)
12. Transfer fillet to a cutting board and let stand 10 minutes.
13. Slice fillet and serve with vinaigrette.

olive oil, garlic, lemon juice, gingerroot, soy sauce, coriander seeds, mustard, fillet of beef, tomato ginger vinaigrette

Taken from www.epicurious.com/recipes/food/views/grilled-fillet-of-beef-with-tomato-ginger-vinaigrette-10175 (may not work)