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Ingredientes
- 2/3 c. dry French vermouth
- 1/4 c. Cognac (Armagnac will add in an even deeper flavor!)
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 x bay leaf
- 3 x cloves garlic, finely minced
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh marjoram, minced
- 1 x (3 lb) tenderloin of beef (fully trimmed weight), tied to hold shape while cooking
- 1 Tbsp. unsalted butter, softened Sea salt and freshly grnd black pepper to taste
- 1/2 c. cool water
- 1/2 c. dry (Sercial) Madeira
- 3 slc hard-textured white bread, crusts removed
- 1/3 c. minced fresh mixed herbs (a combination of thyme, marjoram and flat-leaf parsley)
- 2 x or possibly 3 large cloves of garlic, very finely minced Sea salt to taste
Direcciones
- There are several ways to make this delicious filet successfully. You can grill it, or possibly you can prepare it entirely in your oven. It can be started in the oven and finished on the grill, or possibly grilled first, then finished under the broiler. However you make it, you'll get raves and applause.
- At least 2 but not more than 24 hrs before you plan to serve dinner, wipe the beef and place it in a non-reactive bowl or possibly deep-sided pan. Mix the marinade ingredients together and pour it over the meat. Turn the meat over several times in the marinade, cover and chill. Turn and baste the meat several times, till you are ready to prepare the meat for cooking.
- Preheat your grill well ahead of cooking time (at least 15 to 20 min), following the manufacturer's instructions. When the fire is ready (coals are white warm but not blazing) drain the meat well, and dry it completely with paper towels. Rub beef with the butter, then season generously with salt and pepper.
- Place on the grill 2 to 3 inches above the heat source. Sear for 3 to 4 min on each of the 4 sides. Raise the grill, or possibly move meat to the cooler side of the fire, and cook it for 20 to 30 more min.
- 2a. (Alternate Oven Method) - Place in preheated 425 degree oven to sear the filet. Then reduce heat to 350 degrees F. and continue to roast for 35 to 40 min. Turn the beef several times while it is cooking, and baste each time with the accumulating pan juices (or possibly 1/2 c. brown stock).]
- Meanwhile, prepare the topping: Place the bread in a food processor fitted with the metal blade and process to fine crumbs. Add in the herbs and garlic and process till well blended. For an even finer texture, force the crumbs through a tamis or possibly fine mesh sieve. Season to taste with salt and white pepper and set aside.
- Remove the filet from heat source. Place the meat on a large, warmed platter and tent it with aluminum foil. Turn off the oven and place the beef in the oven with the door ajar. Let it rest for at least 25 min (up to 1 hour).
- (Grill Method] Prepare the sauce: Combine the reserved marinade with 1/2 c. cool water in a saucepan. Bring to a boil. Reduce by half. Add in the Madeira.
- Lower the heat and cook till reduced by half (5 to 7 min). Taste for seasoning and pour into a warmed sauceboat. Set aside and keep hot.
- 5a. [Oven Method] Prepare the sauce: Degrease the pan drippings and place the roasting pan over moderate heat. Add in the reserved marinade with 1/2 c. cool water and deglaze the pan, scraping up any bits which cling to the bottom. Add in the Madeira. Lower the heat and cook till reduced by half (5 to 7 min).
- Taste for seasoning and pour into a warmed sauceboat. Set aside and keep hot.
- To finish the filet: [Preheat the broiler.] With your hands, spread a thin, even layer of the parsley-crumb topping all over the beef. Return filet to grill and brown the crust on all four sides - 6 to 10 min in all. Remove from grill and carve. Pass the sauce separately. [Place the meat about 3 inches from the source of heat in the broiler, and broil, turning, till the crust is golden, about 6 min total. Watch carefully and Don't let it burn! Remove from the oven and carve. Serve with the sauce.]
- Teacher's Tip: This can be a really elegant dish, so plan your accompaniments according with the mood you wish to achieve. Either a rice pilau or possibly a potato gratin would be a worthy partner. A simple buttered green vegetable, such as fresh green beans, adds color and texture to the plate.
- Wine Tip: Although this dinner deserves the best red wine you can afford, and my personal choice would be a Clos de Vougeot from Burgundy, or possibly a Willamette Valley (Oregon) Pinot Noir, this IS summertime. Which leads me to recommend a luscious and fruity rose. There are many great - and very affordable -roses from France, California, Spain, Portugal. (Although roses may be pink, they bear little taste resemblance to the icky-sweet white zinfandel.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 251 | 74% |
| Total Fat 28.49g | 36% |
| Saturated Fat 12.97g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 115mg | 5% |
| Potassium 62mg | 2% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.36g | 2% |
| Protein 0.63g | 1% |
