Active Time

　　45 min

　　Total Time

　　45 min

　　The bright, acidic flavor of these quickly pickled vegetables would also marry well with salmon, chicken, or pork.

　　

Ingredients

Makes 4 servings

　　

For pickled vegetables:

1 1/4 cups water

　　1 cup distilled white vinegar

　　1/4 cup sugar

　　2 garlic cloves

　　2 large dill sprigs

　　1 Turkish or 1/2 California bay leaf

　　1 tablespoon coriander seeds

　　5 whole allspice, crushed

　　2 medium carrots

　　2 celery ribs

　　1/3 seedless cucumber (about 1/4 pound)

　　5 large radishes

　　

For beef:

1 garlic clove, smashed

　　3 tablespoons extra-virgin olive oil

　　4 (2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 1/2 pound each)

　　

Pickle vegetables:

Step 1

Bring water, vinegar, sugar, garlic, dill, bay leaf, spices, and 2 1/2 teaspoons salt to a boil in a small saucepan, stirring, then simmer 2 minutes.

　　

Step 2

Cut carrots, celery, and cucumber into 1 1/2-to 2-inch lengths, then julienne all vegetables, including radishes, with slicer. Transfer to a medium bowl, then pour warm pickling liquid over vegetables and let stand while you prepare and grill beef.

　　

Prepare beef:

Step 3

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

　　

Step 4

Combine garlic and oil in a small bowl.

　　

Step 5

Remove the string from meat if tied. To cut each steak into a long rectangle that is about 1/2 inch thick, stand it on its side on a cutting board, with a flat side facing you. Hold knife blade parallel to and 1/2 inch above cutting board and, with other hand holding top of meat, slice crosswise into meat (keeping blade 1/2 inch above board) just until you are 1/2 inch from cutting through. Rotate meat to left (or right, if left-handed) and continue to cut and rotate meat until it's unfurled and 1/2 inch thick.

　　

Step 6

Brush beef on both sides with garlic oil, then season both sides with 1/2 teaspoon each of salt and pepper per filet. Oil grill rack, then grill beef, covered only if using a gas grill, turning once, 4 minutes total for medium-rare.

　　

Step 7

Drain pickled vegetables and discard dill, garlic, and bay leaf. Serve beef topped with vegetables.

　　Cooks' note.

　　Beef can be cooked in a 2-burner grill pan over medium-high heat.