English Roast Fillet Of Beef With Two Sauces Recipes

ENGLISH ROAST FILLET OF BEEF WITH TWO SAUCES

English Roast Fillet of Beef With Two Sauces image

Provided by Pilar Viladas

Categories dinner, sauces and gravies, main course

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 3-pound fillet of beef (ask your butcher to tie it into a log)
2 tablespoons fresh rosemary needles, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons good quality olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Morel gravy (see recipe)
Horseradish cream with dried cherries (see recipe)

Steps:

Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE

Roast Fillet of Beef with Cornichon Tarragon Sauce image

Categories Milk/Cream Mixer Mustard Roast Beef Tenderloin White Wine Chill Tarragon Gourmet

Yield Serves 18

Number Of Ingredients 9

Ingredients

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

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