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Roast Beef Filet with Burgundy Sauce
 
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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.


INGREDIENTS
1 beef loin tenderloin roast, center cut (about 4 pounds)
Salt and pepper
1/2 cup dry red wine, such as burgundy
Sauteed mushroom caps
Parsley-buttered potatoes
Spiced crab apples
Burgundy Sauce:
1/2 cup warm water
1/4 cup flour
1 cup beef broth
1/2 cup burgundy


DIRECTIONS
1: Have butcher trim all but a thin layer of fat from meat and roll meat like a rib roast (but without adding fat).
 
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.
 
3: Remove roast to heated serving platter. Garnish with sauteed mushroom caps, parsley-buttered potatoes, and spiced crab apples. Serve with Burgundy Sauce.
 
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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