Saturday, December 31, 2005
Rosemary Beef Fillet
Beef tenderloin can be very expensive and is worth the cost for a memorable dinner party with close friends. For every other night of the week though, you might want to substitute another cut of meat. I made it with a boneless New York cut, trimmed and tied for me by my butcher. It turned out fantastic! Serve the roast with Potato and Blue Cheese Gratin and crisp green beans. The recipe comes from the December 2005 issue of Gourmet and serves 8.
Ingredients:
1 3-1/2-lb. trimmed and tied center-cut beef tenderloin roast at room temperature
4 t. kosher salt
1 t. black pepper
2 garlic cloves, finely chopped
6 4-inch fresh rosemary sprigs
3 T. extra-virgin olive oil
Step-by-step:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
3. Heat oil in a flameproof heavy roasting pan or skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
4. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
Labels: main courses
