|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.
Serving size: Complete recipe
Calories 1649 Calories from Fat 745
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 33.3 g166.5%
Trans Fat 0 g
Cholesterol 299.3 mg99.8%
Sodium 7805.7 mg325.2%
Total Carbohydrates 51 g17%
Dietary Fiber 1.8 g7.4%
Sugars 32.6 g
Protein 98 g196%
Vitamin A 0.1% Vitamin C 6.8%
Calcium 15.4% Iron 52.8%
*Based on a 2000 Calorie diet