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Tuesday, May 2, 2017

Cold Roast Fillet of Beef

Categories: Cklive08
      Yield: 8 servings

      1    Trimmed fillet of beef - (3 -to 3 1/2 lbs); tied, and At room temperature
           Salt; to taste
           Frehsly-ground black pepper; -to taste
           Parsley sprigs; for garnish
           Cucumber Horseradish Sauce; -see * Note
           Curried Yogurt Sauce; see * -Note

  * Note: See the "Cucumber Horseradish Sauce" and "Curried Yogurt
  Sauce" recipes which are included in this collection.
 
  Preheat oven to 500 degrees. Pat the fillet dry and season it with
  salt and pepper. In an oiled roasting pan roast the fillet in the
  middle of the oven for 20 to 25 minutes, or until a meat thermometer
  registers 130 degrees for medium-rare meat, and let cool to room
  temperature. The fillet may be roasted 2 days in advance and kept
  wrapped and chilled. Slice the fillet crosswise, arrange it on a
  cutting board or platter, and garnish it with the parsley. Serve the
  beef with Cucumber Horseradish Sauce and Curried Yogurt Sauce. This
  recipe yields 8 servings.
 
  Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9134 broadcast  05-21-1998

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