Esta es una exhibición prevé de cómo se va ver la receta de 'Roast Fillet Of Beef, Red Pepper, And Mustard Chive Sauces' imprimido.

• Click here to print
• o regresate de nuevo a Roast Fillet Of Beef, Red Pepper, And Mustard Chive Sauces.

Receta Roast Fillet Of Beef, Red Pepper, And Mustard Chive Sauces

by Global Cookbook

Ingredientes

2 Tbsp. vegetable oil 3 1/2 lb fillet of beef at room temperature     Salt to taste     Freshly-grnd black pepper to taste 3 c. thinly-sliced red bell pepper 2 Tbsp. extra virgin olive oil 1 x canned chipotle chili in adobo unseeded 2 tsp Worcestershire sauce

1/2 c. dry mustard 3 Tbsp. distilled white vinegar 1 1/2 tsp sugar 1 1/2 tsp salt 3 Tbsp. water 6 Tbsp. unsalted butter - (3/4 stick) cut into bits,     and softened 3 Tbsp. chopped fresh chives

Direcciones

1. Roast fillet of beef: In a heavy flameproof roasting pan heat the oil over moderately-high heat till it is warm but smoking, add in the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 min, for 10 min. Roast the beef in a preheated 500 degree oven for 12 to 15 min, or possibly till a meat thermometer registers 130 degrees. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
2. Chipotle-Red Pepper Sauce: In a heavy skillet cook the bell peppers in the oil, covered, over moderately-low heat, stirring occasionally, for 25 to 30 min, or possibly till they are soft. In a blender puree the mix with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it hot or possibly at room temperature.
3. Mustard-Chive Sauce: In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 Tbsp. water, making a smooth paste, and let the mix stand, covered, for 10 min. Transfer the mix to the top of a double boiler set over barely simmering water and whisk in the butter till it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it hot or possibly at room temperature.
4. This recipe yields 8 servings.

© 2024 CookEatShare