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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 647659" data-attributes="member: 1246"><p><strong>Roast Tenderloin of Beef</strong></p><p></p><p>Recipe courtesy of Gourmet Magazine</p><p></p><p><strong>Ingredients</strong></p><p></p><ul> <li data-xf-list-type="ul">4 to 41/2 pound trimmed filet mignon, tied at room temperature</li> <li data-xf-list-type="ul">2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled</li> <li data-xf-list-type="ul">1 tablespoon finely minced garlic</li> <li data-xf-list-type="ul">2 teaspoons cracked black pepper, or to taste</li> <li data-xf-list-type="ul">1 1/2 teaspoons kosher salt, or to taste</li> </ul><p><strong>Directions</strong></p><p></p><p>Preheat oven to 525 degrees friend.Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 friend. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. </p><p>Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes. </p><p>In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat. </p><p><strong>For the sauce:</strong></p><p></p><ul> <li data-xf-list-type="ul">2/3 cup minced shallots</li> <li data-xf-list-type="ul">2/3 cup plus 3 tablespoons Madeira</li> <li data-xf-list-type="ul">1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled</li> <li data-xf-list-type="ul">1 bay leaf</li> <li data-xf-list-type="ul">3 cups beef stock or broth</li> <li data-xf-list-type="ul">1 tablespoon tomato paste</li> <li data-xf-list-type="ul">2 tablespoons arrowroot or cornstarch</li> </ul></blockquote><p></p>
[QUOTE="moreluck, post: 647659, member: 1246"] [B]Roast Tenderloin of Beef[/B] Recipe courtesy of Gourmet Magazine [B]Ingredients[/B] [LIST] [*]4 to 41/2 pound trimmed filet mignon, tied at room temperature [*]2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled [*]1 tablespoon finely minced garlic [*]2 teaspoons cracked black pepper, or to taste [*]1 1/2 teaspoons kosher salt, or to taste [/LIST][B]Directions[/B] Preheat oven to 525 degrees friend.Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 friend. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes. In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat. [B]For the sauce:[/B] [LIST] [*]2/3 cup minced shallots [*]2/3 cup plus 3 tablespoons Madeira [*]1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled [*]1 bay leaf [*]3 cups beef stock or broth [*]1 tablespoon tomato paste [*]2 tablespoons arrowroot or cornstarch [/LIST] [/QUOTE]
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