When American settlers moved west in the 1800's, the unspoiled land of Oregon was a prime objective. It was, and still is, an ideal place for raising some of the world's finest beef cattle - a fact that is not lost on the man who gave me this recipe, chef Tad Platner at Oregon's Winchester Inn, located in Ashland.
- For Beef Fillets:
- Four 10-ounce portions of beef fillets
- 2 tablespoons lemon zest
- 2 tablespoons crushed black peppercorns
- For Marinade:
- 1 1/3 cups water
- 1 1/3 cups regular or low-sodium soy sauce
- 1 cup fresh lemon juice
- 1/2 cup sugar
- 1 tablespoon wasabi paste, Japanese horseradish, or 2 tablespoon prepared white horseradish
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
Make a few incisions into both sides of the fillets and press in the lemon zest and peppercorns.
Combine the marinade ingredients in a container large enough to hold the liquid and the meat. Place the fillets in the marinade for several hours - ideally overnight in the refrigerator.
Grill the fillets until you reach the point of doneness you desire.
Serve sliced across the grain with heated marinade spooned on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
567 calories; 23g total fat; 176mg cholesterol; 1356mg sodium; 30g carbohydrates; 2g fiber; 60g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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