Herbed Beef Fillet Recipe




Herbed Beef Fillet Ingredients

1 Beef Fillet, About 5 Pounds
1/2 cup (1 Stick) Butter
1 tbsp Minced Fresh Tarragon, OR
1 tsp Dried Tarragon, Crushed
1 tbsp Minced Fresh Chervil, OR
1 tsp Dried Chervil, Crushed
1 tbsp Minced Shallots Or Scallions
2 tbsp Dry White Wine
2 tbsp White Wine Vinegar

A Recipe for
Herbed Beef Fillet

 

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This is a recipe for Herbed Beef Fillet from the recipe cookbook of Recipes-to-go (Beef)


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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Herbed Beef Fillet

Rice is born in water and must die in wine.

Italian Proverb






Herbed Beef Fillet Directions

Buy a prime fillet, if possible, and fold under and tie the tail to
form a roast of uniform thickness. Melt the butter in a small
saucepan. Stir in the tarragon, chervil, and shallots or scallions.
Cook over very low heat for a minute or two. Slowly stir in the wine
and vinegar and heat slowly. Place the meat on a tray and brush with
the herbed butter. Let stand at room temperature for 1 hour, brushing
with the sauce 2 or 3 times more. Remove the meat from the tray and
pour any sauce remaining on the tray into the saucepan with the
remaining sauce. Brown the fillet over the coals on all sides for
about 10 minutes, watching carefully to prevent any fire flareups.
Move the meat to the edge of the grill or cover the grill and adjust
the dampers to maintain slow steady heat. Grill 15 to 20 minutes
longer or until the fillet is done as desired. Heat the remaining
sauce at the edge of the grill and serve with the sliced fillet.

Serves: 10

 

 

 

 

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Herbed Beef Fillet Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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