Beef fillet is quick-roasted and then flamed with cognac and served with pan juices.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- Fillet of beef, 5 to 6 pounds trimmed weight
- 4 Tablespoons olive oil
- 1 teaspoon freshly ground pepper
- Salt
- 1/3 cup cognac or armagnac
- Butter
- Chopped parsley
Preparation:
Preheat oven to 350 degrees F.
Rub the beef fillet well with olive oil and freshly ground pepper.
Place on a well-oiled rack in a rather shallow roasting pan. Roast at 400 degrees F to 450 degrees F (205 degrees C to 235 degrees C) about 35 minutes or until it has achieved an internal temperature of 125 degrees F (52 degrees C). Brush with oil occasionally if necessary.
When done, salt the roast and let it rest 10 minutes. Just before carving, blaze the roast with warmed cognac. Add a little butter, sprinkle with chopped parsley, and serve with the pan juices. Broiled tomatoes and watercress make nice accompaniments.
Yield: 6 servings
Recipe Source: James Beard's American Cookery by James Beard (Little Brown & Co.)
Reprinted with permission.
Rub the beef fillet well with olive oil and freshly ground pepper.
Place on a well-oiled rack in a rather shallow roasting pan. Roast at 400 degrees F to 450 degrees F (205 degrees C to 235 degrees C) about 35 minutes or until it has achieved an internal temperature of 125 degrees F (52 degrees C). Brush with oil occasionally if necessary.
When done, salt the roast and let it rest 10 minutes. Just before carving, blaze the roast with warmed cognac. Add a little butter, sprinkle with chopped parsley, and serve with the pan juices. Broiled tomatoes and watercress make nice accompaniments.
Yield: 6 servings
Recipe Source: James Beard's American Cookery by James Beard (Little Brown & Co.)
Reprinted with permission.
