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Beef Tenderloin with
Shallot Gravy

Italian Herb Trio

Roast

    1 (3-pound) beef tenderloin roast
   
1 teaspoon Fleur de Sel
   
2 teaspoons freshly ground Tellicherry peppercorns

Shallot Gravy

    2 tablespoons butter
   
cup chopped shallots
   
cup all-purpose flour
   
2 cups water
   
2 teaspoons beef base
   
1 dried bay leaf
   
teaspoon rosemary, crushed in a mortar with a pestle

    Fresh dill sprigs
   
Orange slices
   
Baked pastry shapes, see hint


1.  Preheat the oven to 500.

2.  Roast: Place the roast on a 13-inch deep griddle pan with
     handles. Sprinkle with Fleur de Sel and pepper, rub into
     the meat with your hands.

3.  Place roast in the oven, turn heat down to 450, roast 30
     minutes. Turn roast, then reduce heat to 375
. Cook until a
     meat thermometer registers 140
. Place the roast on a platter.
 
4.  Shallot gravy: Place the griddle on a burner over
     medium heat. Use a whisk to loosen tasty bits from the
     base of the pan. Add butter and fry chopped shallots for a
     few minutes. Sprinkle in flour, then add water all at once
     whisking quickly. Add base, bay leaf and rosemary.

     Hint: For a special Christmas presentation, pour the gravy
     into a serving platter. Set roast on gravy then garnish with a
     twisted orange slice and fresh dill. Cut shapes from sheets of
     thawed puff pastry and bake in a 400
oven while making the 
     gravy. Little reindeer shapes or Christmas tree shapes may
     be arranged around the platter edge and are delicious with the
     gravy.

     Serves 6



 

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