Yield: 8 Servings
|1 \N||Whole beef filet, all fat removed and sinew removed (about 5 pounds trimmed), at room, temperature (see note)|
|1 cup||Beef bouillon, canned (not consume)|
|\N \N||Freshly ground black pepper|
|\N \N||Worcestershire sauce|
|\N \N||Grated lemon zest|
|¼ cup||Plus 2 tablespoons Madeira, or dry sherry|
|\N \N||Chopped fresh parsley ( for garnish)|
Preheat oven to 500 F.
Place meat on a rack in a roasting pan rubbed with butter; do not Cover.
Immediately turn oven down to 350 F and roast meat until internal temperature reaches 120 F for rare, approximately 30 minutes. Remove from oven and keep warm.
To make Madeira sauce, pour off fat from roasting pan, reserving 2 tablespoons in a saucepan. Add flour to saucepan and cook over medium-high heat until well blended. Add bouillon and simmer until thickened, about 5 minutes. Add salt and pepper to taste, a dash or Worcestershire, and a touch of grated lemon zest. Reserve.
Add ¼ cup Madeira or sherry to the toasting pan and deglaze, scraping the bottom of the roasting pan, and place over low heat until slightly reduced.
Strain and return to pan. Add reserved bouillon mixture and continue to cook for about 10 minutes. When ready to serve, add 2 tablespoons Madeira or sherry and 1 tablespoon butter and swirl gently into the sauce until melted. Slice beef approximately ¾ inch thick and serve with Madeira sauce. Garnish with parsley.
Serves 6 to 8.
NOTE: You may wish to remove the tail end of filet and reserve it for another use; otherwise double it under to equalize thickness of the whole portion.
Harris' San Francisco; from: James McNair, Bar & Grill Cookbook. Typos by Brenda Adams <adamsfmle@...>
Recipe by: James McNair; "Bar & Grill Cookbook" Posted to MC-Recipe Digest V1 #381 by Brenda Adams <adamsfmle@...> on Jan 19, 1997.