Receta Roast Filet Of Beef With Madeira Sauce A La Harris'
by Global Cookbook

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	Raciónes: 8

Ingredientes

1 whl beef filet, all fat removed and sinew removed (about 5 pounds trimmed), at room, temperature (see note)
2 Tbsp. Flour
1 c. Beef bouillon, canned (not consume)
Salt
Freshly grnd black pepper

Preheat oven to 500 F.
Place meat on a rack in a roasting pan rubbed with butter; don't Cover.
Immediately turn oven down to 350 F and roast meat till internal temperature reaches 120 F for rare, approximately 30 min. Remove from oven and keep hot.
To make Madeira sauce, pour off fat from roasting pan, reserving 2 Tbsp. in a saucepan. Add in flour to saucepan and cook over medium-high heat till well blended. Add in bouillon and simmer till thickened, about 5 min. Add in salt and pepper to taste, a dash or possibly Worcestershire, and a touch of grated lemon zest. Reserve.
Add in 1/4 c. Madeira or possibly sherry to the toasting pan and deglaze, scraping the bottom of the roasting pan, and place over low heat till slightly reduced.
Strain and return to pan. Add in reserved bouillon mix and continue to cook for about 10 min. When ready to serve, add in 2 Tbsp. Madeira or possibly sherry and 1 Tbsp. butter and swirl gently into the sauce till melted. Slice beef approximately 3/4 inch thick and serve with Madeira sauce. Garnish with parsley.
Serves 6 to 8.
NOTE: You may wish to remove the tail end of filet and reserve it for another use; otherwise double it under to equalize thickness of the whole portion.
Harris' San Francisco; from: James McNair, Bar & Grill Cookbook.