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-> [Beef, Entrees, Meats, Sauces & Dressings] -> [Herbed beef fillet Recipe] |
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Herbed beef fillet
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Meats, Sauces & Dressings |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| | Beef Fillet, About 5 Pounds | | 1/2
| cup | (1 Stick) Butter | | 1
| tbsp | Minced Fresh Tarragon, OR | | 1
| tsp | Dried Tarragon, Crushed | | 1
| tbsp | Minced Fresh Chervil, OR | | 1
| tsp | Dried Chervil, Crushed | | 1
| tbsp | Minced Shallots Or Scallions | | 2
| tbsp | Dry White Wine | | 2
| tbsp | White Wine Vinegar |
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Procedures:
| 1 | Buy a prime fillet, if possible, and fold under and tie the tail to form a roast of uniform thickness. | | 2 | Melt the butter in a small saucepan. | | 3 | Stir in the tarragon, chervil, and shallots or scallions. | | 4 | Cook over very low heat for a minute or two. | | 5 | Slowly stir in the wine and vinegar and heat slowly. | | 6 | Place the meat on a tray and brush with the herbed butter. | | 7 | Let stand at room temperature for 1 hour, brushing with the sauce 2 or 3 times more. | | 8 | Remove the meat from the tray and pour any sauce remaining on the tray into the saucepan with the remaining sauce. | | 9 | Brown the fillet over the coals on all sides for about 10 minutes, watching carefully to prevent any fire flareups. | | 10 | Move the meat to the edge of the grill or cover the grill and adjust the dampers to maintain slow steady heat. | | 11 | Grill 15 to 20 minutes longer or until the fillet is done as desired. | | 12 | Heat the remaining sauce at the edge of the grill and serve with the sliced fillet |
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