Filet of beef with horseradish and herb crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beef filets (5 - 6 oz each) | |
| 1 | ounce | (2 T) Mixture of fresh |
| Herbs* -- chopped finely | ||
| 2 | ounces | Beef marrow |
| 1 | Clove Garlic -- crushed | |
| 2 | tablespoons | Horseradish |
| 2 | tablespoons | Unsalted butter plus 2 |
| Dollops | ||
| 3 | larges | Peeled shallots -- sliced |
| Finely | ||
| 1 | large | Peeled shallot -- chopped |
| Finely | ||
| 1½ | cup | Beef stock |
| 4 | ounces | Clarified butter -- divided |
| 1 | Scant cup bread crumbs | |
| ½ | cup | Port wine |
| Salt and Pepper | ||
| 4 | Sprigs Rosemary for garnish | |
Directions
* Rosemary, thyme, tarragon and parsley. Reserve ⅛ tsp. or the rosemary and thyme
Preheat oven to 400~. Put unsalted butter in skillet set on high heat. Salt and pepper filets and brown on all sides. Transfer filets to the grill of a roasting pan. Crust: Put 2 oz. clarified butter in a saucepan set on med-high heat. Add the 3 finely sliced shallots and garlic and saute. Sprinkle in bread crumbs. Stir to absorb the butter. Add the herb mixture reserving ⅛ tsp. of rosemary and thyme for sauce. Remove from heat.
Add the horseradish and stir. Add beef marrow, a sprinkling of pepper and a dash of salt. Stir lightly. Divide in four and mound on top of the beef filets. Place filets in oven for 8 - 10 minutes or until the crust is golden brown.
Rosemary Port Wine Sauce: Place the 1 chopped shallot and 2 oz.
clarified butter in a saucepan set on high heat. Stir. Add the remaining ⅛ tsp. herb mixture and stir. Add port wine and reduce for a few minutes, while shaking the pan. (the Chef flamed the wine and let it reduce until the flames went out). Add the beef stock and cook 2 minutes. Strain sauce through a wire-mesh sieve. Place sauce back on high heat allowing sauce to boil and reduce while removing filets from oven and placing them on serving plates. Drop 2 dollops of butter into sauce and dissolve. Pour sauce around each filet and garnish with a sprig of rosemary.
Chef: David Hunt, Auchterarder House, Auchterarder, Scotland Source: World Class Cuisine 12/94 Typed for you by Marjorie Scofield 3/19/95
Recipe By : Chef: David Hunt, Auchterarder House, Scotland From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking