Recipes

Roast filet of Beef with Pelee Island Pinot Noir Sauce.

Beef

YIELD: 6 PORTIONS

3 LBS (1.5 kg.) FILLET OF BEEF, TRIMMED
1/ 3 CUP CHOPPED CHERVIL
1 Tbsp CHOPPED CHIVES
1/ 2 Tsp CHOPPED FRESH MINT
2 tsp CHOPPED FRESH BASIL
1 tsp CHOPPED FRESH ROSEMARY
2 CLOVES OF GARLIC, MINCED
2 tbsp GIN
2 CUPS PELEE ISLAND PINOT NOIR
1/ 4 tsp GROUND ALLSPICE
3 tbsp BUTTER
2 tbsp EXTRA VIRGIN OLIVE OIL 2 CUPS PINOT NOIR
4 CUPS BEEF STOCK (May be substituted with low sodium canned beef stock)

MIX TOGETHER HERBS, GARLIC, GIN AND ALLSPICE. BLEND 1 TBSP HERB MIXTURE INTO BUTTER. STIR OIL INTO REMAINING HERB MIXTURE AND POUR OVER BEEF. REFRIGERATE FOR 12 HOURS.

RESERVE BUTTER.

SAUCE: POUR WINE INTO A SKILLET UNTIL ONLY 1/4 REMAINS, ADD STOCK AND REDUCE UNTIL THE SAUCE COATS THE BACK OF A SPOON LIGHTLY, ABOUT 5 – 10 MINUTES.

PREHEAT OVEN TO 425 F AND ROAST FILLET TO YOUR LIKING. REMOVE AND LET SIT FOR AT LEAST 10 MINUTES PREFERABLY 15 MINUTES.

SLICE MEAT THINLY.NAP WITH SAUCE.

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