|Filet mignon||16 Ounce (4 Pieces, 4 Ounce Each)|
|Freshly ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
|Grated fresh ginger root||1 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Scotch whiskey||1⁄2 Cup (8 tbs)|
The day before the barbecue, place filets mignon in a shallow ceramic or glass dish.
Combine marinade ingredients.
Pour over meat.
Cover with plastic wrap and refrigerate overnight.
The next day, bring meat and marinade back to room temperature.
(This will take 3 to 4 hours.) Remove meat from dish and set aside marinade.
Place filets on a well-oiled barbecue grill over hot coals.
Cook 5 to 6 minutes on each side for rare; 7 minutes on each side for medium-rare.
Brush frequently with marinade.
Season to taste.
To make sauce for the beef, reduce the marinade.
To thicken, add cornstarch mixed with a few drops of water and cook for about 2 minutes.