Filet of Beef Creole
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Ingredients:
Filet of Beef:
2 to 3 pound filet of beef (beef tenderloin), trimmed and tied
Marinade:
2/3 cup olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
1 Tbsp. fresh thyme leaves
2 tsp. red habanero chile pepper, stemmed, seeded and minced
3 cloves garlic, minced
2 Tbsp. freshly chopped chives
Instructions:
Combine all of the marinade ingredients and whisk them together, then set aside 1/3 cup of the marinade.
In a resealable bag, combine 2/3 of the marinade with the the tied beef filet, then turn the bag to be certain the meat gets thoroughly coated. Chill the beef filet and let it marinate for at least 15 minutes and up to 8 hours. Let the filet stand at room temperature for 30 minutes before grilling.
Prepare a very hot grill.
Grill filet over high heat for approximately 20-25 minutes, turning every 5 minutes, until a meat thermometer registers 125F to 130F for rare. Transfer the grilled meat to a platter and let it stand for 10 minutes.
Bring the remaining marinade to a boil over high heat, then reduce the heat and simmer the marinade while the filet is resting. Slice the filet and serve with some of the warm marinade.
Recipe from “Paradise Found: The people, restaurants and recipes of St. Barthelemy” by Robert & Kara Brooks, ISBN: 0-9743127-0-3.