| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Sami |
Gma3 |
1 |
servings |
INGREDIENTS
| 10 |
|
Cloves garlic; peeled |
| 1 |
|
Piece peeled fresh ginger; (about 4 x 1-inch) |
| 1/2 |
c |
Balsamic vinegar |
| 1/4 |
c |
Red wine vinegar |
| 6 |
tb |
Sugar |
| 1 1/4 |
ts |
Salt |
| 3/4 |
ts |
Cayenne pepper; or to taste |
| 12 |
lg |
Plum tomatoes; (20 ounces), seeded |
|
|
; and quartered |
| 1 |
|
Filet of beef; (3 to 4 pound) |
| 2 |
c |
Blue or mild Roquefort cheese; crumbled (about 6 |
|
|
; to 8 ounces) |
|
|
Italian parsley and tomatoes for garnish; (purchase some |
|
|
; cherry tomatoes and |
|
|
; some dried |
|
|
; tomatoes) |
INSTRUCTIONS
TOMATO CHUTNEY
BEEF
To Make Chutney:
In a food processor with metal blade, mince garlic and ginger. Add
vinegars, sugar, salt, and cayenne. Add tomatoes and pulse into small
pieces. Remove to an 8-cup microwave-safe bowl and microwave on high
(100%) for about 45 to 55 minutes, stirring every 10 minutes, until
the mixture is very thick and the small amount of liquid on the top
is absorbed when stirred. Cool thoroughly. (Chutney may be
refrigerated up to 1 month.)
To Prepare Beef:
Up to one hour before roasting, remove meat from refrigerator. Trim
off fat. Sprinkle with salt. Place on a rack in a shallow pan.
Sprinkle 1 cup cheese over the top, pressing into meat. Spoon enough
chutney over the top to press in into a 1/4 inch thick layer; you
will not use it all.
To Cook:
Preheat the oven to 450 degrees. Roast meat for 15 minutes (Don't be
concerned if some of the chutney falls off.) Sprinkle top with
remaining cheese. Continue baking for a total of 25 to 30 minutes for
rare (120 degrees), 35 to 40 minutes for medium rare or medium (130
to 135 degrees). The temperature will go up 10 degrees as it sits.
Let rest 10 to 20 minutes before carving into 1/2-inch slices. Serve
with remaining chutney.
Makes 6-8 servings
Entertaining on the Run by Marlene Sorosky, William Morrow, (c) 1994
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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