1 (3-pound) beef tenderloin roast
1 teaspoon Fleur de Sel
2 teaspoons freshly ground Tellicherry peppercorns
2 tablespoons butter
¼ cup chopped shallots
¼ cup all-purpose flour
2 cups water
2 teaspoons beef base
1 dried bay leaf
¼ teaspoon rosemary, crushed in a mortar with a
Baked pastry shapes, see hint
the oven to 500°.
Roast: Place the roast on a 13-inch deep griddle
handles. Sprinkle with Fleur de Sel and pepper, rub
the meat with your hands.
Place roast in the oven, turn heat down to 450°,
Turn roast, then reduce heat to 375° .
Cook until a
thermometer registers 140°. Place the roast on a platter.
Shallot gravy: Place the griddle on a
medium heat. Use a whisk to loosen tasty bits from
base of the pan. Add butter and fry chopped shallots for
few minutes. Sprinkle in flour, then add water all at
whisking quickly. Add base, bay leaf and rosemary.
Hint: For a
special Christmas presentation, pour the gravy
a serving platter. Set roast on gravy then garnish with a
orange slice and fresh dill. Cut shapes from sheets of
puff pastry and bake in a 400°
while making the
Little reindeer shapes or Christmas tree shapes may
arranged around the platter edge and are delicious with the