Best Grilled Fillet Of Beef With Tomato Ginger Vinaigrette Recipes

Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette image

Yield Serves 12

Number Of Ingredients 10

a trimmed 4- to 4 1/2-pound fillet of beef, tied, at room temperature
For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil
6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

Steps:

Preheat oven to 500°F.
Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F. for medium-rare meat, 20 to 25 minutes, and let cool to room temperature. Fillet may be roasted 2 days ahead and chilled, wrapped well.
Make vinaigrette:
Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let cool. Squeeze roasted garlic from each head (there should be about 1/3 cup) and in a blender or food processor blend together with mustard, vinegars, and salt and pepper to taste until smooth. With motor running add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or reblend before serving.
Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

Tomato Ginger Vinaigrette image

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 large vine-ripened tomato (about 1/2 pound), seeded and chopped
1 1/2 tablespoons finely grated peeled fresh gingerroot
1 tablespoon tomato paste
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil

Steps:

In a blender, blend together all ingredients except oil until smooth. With motor running, add oil in a stream with salt and pepper to taste and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before serving.

Beef with Scallions, Tomato, and Ginger image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, very cold (See Cook's Note.)
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate
2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.)
1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes)
1 tablespoon hoisin sauce, mixed with 1 tablespoon water
Steamed rice, for serving

Steps:

Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

Grilled Beef Skewers with Sun-Dried Tomato Relish image

Provided by Giada De Laurentiis

Time 6h37m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
4 cloves garlic, minced
3 tablespoons herbes de Provence
2 teaspoons kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
1/2 small red onion, finely diced, rinsed, and drained
1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
3 tablespoons extra-virgin olive oil
1 small avocado, peeled, pitted, and diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.