Roast fillet of beef

Roast fillet of beef

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

This roasted fillet of beef is excellent served cooled and sliced for a party dish accompanied with salads.

Ingredients

Quantity Ingredient
1.5kg fillet of beef
salt and freshly ground pepper
90g butter
1/4 cup brandy

Method

  1. Preheat the oven to 200°C. Trim the fillet and remove all the tissue and skin with a sharp knife. Rub the meat with salt and pepper. Heat the butter in a heavy-based frying pan and sauté the fillet until brown on all sides, turning constantly with 2 spoons for about 10 minutes. Warm the brandy, ignite and pour over the fillet. Shake the pan and cook until the flame dies down. Baste with juices and cook for a further 1 minute. Transfer the fillet with the juices to a roasting pan. Bake for 15–20 minutes. Remove from the oven and stand, covered loosely with foil, for 5–8 minutes. Serve cut into slices and serve with Béarnaise sauce or pan gravy.
  2. Pan gravy: Add 1/2 cup wine or stock to the pan over a moderate heat. Scrape up the drippings, add a nut of butter and swirl around pan. Season with salt and pepper and pour over beef.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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