Ingredients :
- 4 1/2-5 pounds filet of beef or beef tenderloin whole.
- Marinade:
- 1/2 cup soy sauce
- 1/2 cup honey
- 2 tbs chopped ginger
- 1/4 cup balsamic vinegar
- 1/3 cup dry red wine
- 2 tbs black pepper
- 2 tbs chopped garlich
- 3 tbs cornstarch
- 1 bay leaf
Method :
- Combine all marinade ingredients in heavy saucepan; mix well.
- Bring just to boiling point.
- Remove from heat and allow to cool.
- Pour cooled marinade over beef and cover.
- Allow to marinate over night.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan and pour marinade over it. (I leave it in the shallow dish in which it marinated overnight.)
- Roast for 20 minutes, basting with marinate from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- Note: This is best served rare to medium rare. It is often done after 40 minutes of roasting, so please be care not to overcook.
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