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.
The people, restaurants and recipes of St. Barthélemy
by Robert & Kara Brooks
Buckley Lane Press
Full-color photographs throughout
Recipe reprinted by permission.
This page created May 2004