Roast fillet of beef

Yield: 12 servings

Measure Ingredient
1 \N Fillet of beef (5-6 lb) --
\N \N Trimmed
5 \N Garlic cloves -- slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
\N \N Tabasco sauce
1 cup Soy sauce
½ cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress

TO PREPARE THE FILLET, MAKE slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrige Place the fillet on a rack in a roasting pan. Roast for 30-to-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120F for very rare, 125F for rare, 130F for medium-rare.

After it is removed from the oven, the internal t Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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