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1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

Book Description

Robert and Kara Brooks, the authors of PARADISE FOUND, transport the reader to the island of St. Barths, one of the tiniest in the entire Caribbean. PARADISE FOUND takes you inside the kitchens of 18 of the most popular restaurants on St. Barths. All aspects of the island’s gastronomic scene — from the creative genius of the island's award-winning chefs, to Creole favorites made by local island families — are explored. With 18 complete dinner menus and over 70 recipes, PARADISE FOUND is a comprehensive primer on the very best of modern French-Caribbean cooking.

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Paradise Found: The People, Restaurants and Recipes of St. Barthelemy

Authors: Robert Brooks

Date: November 2003

ISBN: 0974312703

Publisher: Buckley Lane Press

Hardcover

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From Maya’s Restaurant

The French cut of beef known as the filet is more commonly referred to as the tenderloin in the United States. The meat tastes best when cooked rare.

Makes 4 servings

• 2 to 3 pound filet of beef (beef tenderloin), trimmed and tied

• For the Marinade:

• 2/3 cup olive oil

• 1/4 cup white wine vinegar

• 1/4 cup red wine vinegar

• 1 tablespoon fresh thyme leaves

• 2 teaspoons red chili pepper, seeded and minced

• 3 cloves garlic, minced

• 2 tablespoons freshly chopped chives

1. Combine all of the marinade ingredients. Set aside 1/3 cup of the marinade.

2. In a resealable bag, combine 2/3 of the marinade and the filet. Turn the bag to be certain the meat is thoroughly coated. Chill filet and marinate for at least 15 minutes and up to 8 hours. Let filet stand at room temperature for 30 minutes before grilling.

3. Prepare a very hot grill.

4. Grill filet over high heat for approximately 20 to 25 minutes, turning every 5 minutes, until a meat thermometer registers 125 degrees to 130 degrees for rare. Transfer to platter and let stand for 10 minutes.

5. Bring the remaining marinade to a boil over high heat. Reduce heat and simmer the marinade while the filet is resting. Slice the filet and served with the warm marinade.

More From This Book:

1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

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