METHOD
Place the beef fillet
in a large nonreactive dish and pour in the entire bottle of Marsala,
making sure that all the meat is covered with the wine. Cover the dish,
refrigerate, and marinate for 4 to 6 hours. Remove the fillet from the
marinade 1 hour before grilling and reserve the marinade.
Heat 2 tablespoons of
the olive oil in a large nonstick skillet over medium heat. Add the shallots
and sauté for 2 to 4 minutes, just until they become translucent,
and then stir in the reserved marinade and the pomegranate syrup. Increase
the heat to high, bring to a boil, then decrease the heat to medium-low
and cook, stirring frequently, for 30 to 45 minutes, until the liquid
is reduced by two-thirds.
Preheat a gas grill to
high heat. Combine the minced garlic with the remaining 2 tablespoons
of olive oil in a small bowl and blend together well. Rub the beef fillet
with he garlic mixture, covering the entire surface.
Grill the fillet over
a high flame for 2 minutes on each side to seal the juices. Decrease the
flame to medium and grill for 15 to 20 minutes, until medium-rare, turning
once at the halfway point. The meat should be browned on the edges and
slightly pink inside.
Transfer the fillet to
a cutting board and leave the grill on medium heat. Cut the fillet into
1-inch-thick slices. Return the slices to the grill for a few seconds
on each side to seal them. Remove the slices before they char. Serve immediately
with the Marsala marmalade.
Serves: 6 to 8
Reprinted with permission
from Pomegranates ©2004 Penn Publishing Ltd., written by Ann
Kleinberg
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