Cold Roast Fillet Of Beef Recipe - Cooking Index
Cold Roast Fillet Of Beef Recipe - Cooking Index
| 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.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9134 broadcast 05-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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