Minute Filets with Pickled Vegetables |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The bright, acidic flavor of these quickly pickled vegetables would also marry well with salmon, chicken, or pork. Ingredients:
1 1/4 cups water |
1 cup distilled white vinegar |
1/4 cup sugar |
2 garlic cloves |
2 large dill sprigs |
1 turkish or 1/2 california bay leaf |
1 tablespoon coriander seeds |
5 whole allspice, crushed |
2 medium carrots |
1/3 seedless cucumber (about 1/4 pound) |
5 large radishes |
1 garlic clove, smashed |
3 tablespoons extra-virgin olive oil |
4 (2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 1/2 pound each) |
Directions:
1. Pickle vegetables: Bring water, vinegar, sugar, garlic, dill, bay leaf, spices, and 2 1/2 teaspoons salt to a boil in a small saucepan, stirring, then simmer 2 minutes.
2. Cut carrots, celery, and cucumber into 1 1/2-to 2-inch lengths, then julienne all vegetables, including radishes, with slicer. Transfer to a medium bowl, then pour warm pickling liquid over vegetables and let stand while you prepare and grill beef.
3. Prepare beef: Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
4. Combine garlic and oil in a small bowl.
5. Remove the string from meat if tied. To cut each steak into a long rectangle that is about 1/2 inch thick, stand it on its side on a cutting board, with a flat side facing you. Hold knife blade parallel to and 1/2 inch above cutting board and, with other hand holding top of meat, slice crosswise into meat (keeping blade 1/2 inch above board) just until you are 1/2 inch from cutting through. Rotate meat to left (or right, if left-handed) and continue to cut and rotate meat until it's unfurled and 1/2 inch thick.
6. Brush beef on both sides with garlic oil, then season both sides with 1/2 teaspoon each of salt and pepper per filet. Oil grill rack, then grill beef, covered only if using a gas grill, turning once, 4 minutes total for medium-rare.
7. Drain pickled vegetables and discard dill, garlic, and bay leaf. Serve beef topped with vegetables.
8. Cooks' note. Beef can be cooked in a 2-burner grill pan over medium-high heat.
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