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Roast Beef Filet with Burgundy Sauce
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1
Reviews
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By:
Larry Lipton
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Roast Beef Filet with Burgundy Sauce Recipe roasts beef loin tenderloin roast basting with wine then serves with sauteed mushroom caps, parsley-buttered potatoes and spiced crab apples to create this tasaty roast beef recipe.
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INGREDIENTS
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1 beef loin tenderloin roast,
center cut (about 4 pounds)
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Salt and pepper
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1/2 cup dry red wine, such as
burgundy
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Sauteed mushroom caps
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Parsley-buttered potatoes
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Spiced crab apples
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Burgundy Sauce:
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1/2 cup warm water
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1/4 cup flour
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1 cup beef broth
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1/2 cup burgundy
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DIRECTIONS
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1:
Have butcher trim all but a thin layer of fat from meat and roll meat like a rib roast (but without adding fat).
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2:
Rub meat with salt and pepper and place in shallow roasting pan. Insert meat thermometer into center of thickest portion of roast. Roast in a very hot oven, 450°F, about 45 to 60 minutes until thermometer registers 140°F (rare), basting twice with the wine after meat has cooked for 20 minutes.
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3:
Remove roast to heated serving platter. Garnish with sauteed mushroom caps, parsley-buttered potatoes, and spiced crab apples. Serve with Burgundy Sauce.
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4:
For sauce, pour off clear fat from drippings, saving 1/4 cup. Pour warm water into roasting pan; stir and scrape up all brown bits; strain. Heat the reserved fat in a skillet; stir in flour. Slowly stir in strained liquid, beef broth, and burgundy. Cook and stir until sauce boils and thickens. Add a few drops of gravy coloring, if desired.
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