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Cookbook

 

Filet of Beef Creole

From Maya's Restaurant

Makes 4 servings

 

The French cut of beef known as the filet is more commonly referred to as the tenderloin in the United States. The meat tastes best when cooked rare.

2 to 3 pound filet of beef (beef tenderloin), trimmed and tied

For the Marinade:
2/3 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
1 tablespoon fresh thyme leaves
2 teaspoons red chili pepper, seeded and minced
3 cloves garlic, minced
2 tablespoons freshly chopped chives

Combine all of the marinade ingredients. Set aside 1/3 cup of the marinade.

In a resealable bag, combine 2/3 of the marinade and the filet. Turn the bag to be certain the meat is thoroughly coated. Chill filet and marinate for at least 15 minutes and up to 8 hours. Let filet stand at room temperature for 30 minutes before grilling.

Prepare a very hot grill.

Grill filet over high heat for approximately 20 to 25 minutes, turning every 5 minutes, until a meat thermometer registers 125 degrees to 130 degrees for rare. Transfer to platter and let stand for 10 minutes.

Bring the remaining marinade to a boil over high heat. Reduce heat and simmer the marinade while the filet is resting. Slice the filet and served with the warm marinade.

 

Buy the Book!

 

from:
Paradise Found
The people, restaurants and recipes of St. Barthélemy
by Robert & Kara Brooks
Buckley Lane Press
$37.50, Hardcover
Full-color photographs throughout
ISBN: 0-9743127-0-3
Recipe reprinted by permission.

 

Paradise Found

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This page created May 2004


 


 
 

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