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Whiskey Filets

Barbecue.Master's picture
Ingredients
  Filet mignon 16 Ounce (4 Pieces, 4 Ounce Each)
  Salt To Taste
  Freshly ground black pepper To Taste
For marinade
  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)
  Cornstarch 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Wine And Drink
Method: 
Barbecue
Ingredient: 
Ginger
Interest: 
Gourmet

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