Oven-Roasted Beef Filets With Cranberry Port Sauce

Recipe Ingredients

6		Beef filets, 1" thick - (4 to 6 oz ea) - trimmed, rinsed,
		And blotted dry
6 tablespoons	90ml	Olive oil - plus more
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Minced basil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Fresh rosemary
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Cranberry Port Sauce
12		Cipollinis - peeled (small)
1		Low-salt chicken broth - (14 1/2 oz)
1/2 cup	118ml	Ruby Port wine
1 tablespoon	15ml	Balsamic vinegar
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Minced rosemary
1/2 teaspoon	2.5ml	Minced basil
3/4 cup	69g / 2.4oz	Fresh cranberries
2 tablespoons	30ml	Butter
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
6 cups	660g / 23oz	Crisped mixed greens - stems trimmed
		(baby spinach, watercress and arugula)
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place each filet on separate piece of plastic wrap on work surface. Combine 4 tablespoons olive oil, Dijon mustard, basil, garlic, rosemary, salt and pepper to taste in mini-processor and mix until thick. Use small spatula to spread mixture on both sides of filets, dividing evenly. Wrap each filet in plastic. Refrigerate at least 4 hours or up to 2 days.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. When oil is very hot, unwrap filets, lightly season with salt and pepper and sear 3 filets on 1 side, about 30 seconds. Use tongs to turn and sear other side, about 30 seconds more.

Transfer to oiled shallow baking pan large enough to hold filets in single layer. Add 1 tablespoon oil to skillet and repeat with remaining filets. Keep filets up to 2 hours at room temperature, loosely covered.

To serve, roast (room temperature) filets on rack set in lower third of oven, uncovered, at 400 degrees 10 minutes for medium-rare.

For the Cranberry Port Sauce, put cipollinis, broth, wine, vinegar, sugar, rosemary and basil in medium nonstick skillet. Bring to boil over medium-high heat, then reduce heat and simmer, uncovered, 20 minutes. Add cranberries, stir well and simmer until onions are tender and sauce is slightly thickened, 10 more minutes. (Can be made several hours ahead and kept at room temperature. To serve, gently reheat. If mixture is too thick, add some water to get sauce-like consistency.) Set aside 2 tablespoons for greens. Add juices that have accumulated from searing filets. Stir in butter until melted. Add salt and pepper to taste.

To assemble, put greens in large bowl; keep refrigerated. Combine 2 tablespoons reserved Cranberry Port Sauce, vinegar and oil. (Dressing can be made several hours ahead and kept at room temperature.) Toss greens with dressing until lightly coated. Season to taste with salt and pepper. Place filets on serving plates. Spoon Cranberry Port Sauce over filets, dividing evenly. Place 2 cipollinis next to each filet along with small, loose bouquet of baby greens.

This recipe yields 6 servings.

Each serving: 429 calories; 619 mg sodium; 84 mg cholesterol; 27 grams fat; 10 grams carbohydrates; 31 grams protein; 1.15 grams fiber.

Source:
The Los Angeles Times, 12-26-1999

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