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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mrs Methot's BBQ Filet of Beef Recipe

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This recipe for Mrs Methot's BBQ Filet of Beef is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs center cut filet of beef
1 c unsweetened pineapple juice
1 c French dressing (recipe to follow)
1/4 tsp paprika
1/8 tsp tumeric
1 T dark brown sugar
1/4 tsp celery salt
1/2 celery seed
1/4 tsp pepper
1/2 tsp mustard seeds
1/4 tsp salt

SAUCE
3 T minced onion
1 T unsalted butter
1 1/2 tsp distilled white vinegar
1 T dark brown sugar
1 1/2 tsp Worcestershire sauce
1/2 C ketchup
2 T fresh lime juice
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp pepper

FRENCH DRESSING
1/4 C white vinegar or fresh lime juice
2/3 - 1 C olive oil or to taste
Dijon style mustard to taste
Directions:
Directions:
FRENCH DRESSING: In a bowl combine wine, salt & pepper, add oil in a stream while whisking. Whisk the dressing until emulsified.
For a sharper taste add mustard to vinegar before adding oil. = 1 cup of dressing.
MARINATE: In a glass dish large enough to hold filet, combine pineapple juice and French dressing.
On a sheet of wax paper combine paprika, turmeric, brown sugar, celery salt & seeds, pepper, mustard seeds and the salt. Roll the filet in the mixture, patting the mixture well into the meat.
Add the filet to the pineapple mixture, cover and place in refrigerator for 24 hours, turn once.
SAUCE: In small saucepan cook the onion in the butter until browned. Add 1/3 cup of water and remaining sauce ingredients. Simmer for 20 minutes.
Remove filet from refrigerator one hour prior to grilling.
Grill 3 inches from heat for 8 minutes on each side.
Grill again for 8 minutes on each side while brushing with sauce.
Personal Notes:
Personal Notes:
Great with Hungarian Cucumber Salad

 

 

 

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