Beef Tenderloin Royale
This recipe is from my very dear friend Alice Chase. It is the best recipe as roasted Beef Tenderloin
Beef
Ingredients
1 whole beef tenderloin file, trimmed (4-6 pound)
8 clove garlics, thinly sliced
4 tablespoons Olive oil
1 tablespoon Salt or instant seasoned meat tenderizer
2 tablespoon fresh coarsely ground black pepper
2 tablespoon dried thyme leaves
8 clove garlics, thinly sliced
4 tablespoons Olive oil
1 tablespoon Salt or instant seasoned meat tenderizer
2 tablespoon fresh coarsely ground black pepper
2 tablespoon dried thyme leaves
Instructions
Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then cut several slits down both top and sides and of filet, push slivered garlic into slits. Rub the salt, black pepper and thyme all over the meat.
Jab the seasoned surfaces with stout kitchen fork. Brush with olive oil and set on a rack of shallow roasting pan.
Preheat the oven to 190 degrees. Then let meat roast for 1 hour per pound.
Check the meat thermometer should register 140 degrees
To make it special, about one-half hour before finish roast, brush ½ cup port wine over it. Then baste occasionally. Let the meat rest 15 minutes before carving.
Jab the seasoned surfaces with stout kitchen fork. Brush with olive oil and set on a rack of shallow roasting pan.
Preheat the oven to 190 degrees. Then let meat roast for 1 hour per pound.
Check the meat thermometer should register 140 degrees
To make it special, about one-half hour before finish roast, brush ½ cup port wine over it. Then baste occasionally. Let the meat rest 15 minutes before carving.
Brown Sauce
Ingredients
2 cup consommé, or 2 tablespoon Pouillon or beef stock
2 teaspoon cornstarch mix with ¼ cup water
½ cup Madeira wine
2 teaspoon cornstarch mix with ¼ cup water
½ cup Madeira wine
Instructions
Pour ½ cup hot water over the roast pan, scrap off the all the left from the pan, pour over to a small stainless pot, add 1 ½ cup beef or chicken stock. Two tablespoon better than Bouillon, 1 teaspoon cornstarch, mix well bring the water to a boil, turn to simmer, cook for 20 minutes. Add Madeira, Strain and use the sauce.
