| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive08 |
8 |
servings |
INGREDIENTS
| 1 |
|
Trimmed fillet of beef – (3 to 3 1/2 lbs); tied, and |
|
|
At room temperature |
|
|
Salt; to taste |
|
|
Frehsly-ground black pepper; to taste |
|
|
Parsley sprigs; for garnish |
|
|
Cucumber Horseradish Sauce; see * Note |
|
|
Curried Yogurt Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Cucumber Horseradish Sauce" and "Curried Yogurt
Sauce" recipes which are included in this collection.
Preheat oven to 500 degrees. Pat the fillet dry and season it with
salt and pepper. In an oiled roasting pan roast the fillet in the
middle of the oven for 20 to 25 minutes, or until a meat thermometer
registers 130 degrees for medium-rare meat, and let cool to room
temperature. The fillet may be roasted 2 days in advance and kept
wrapped and chilled. Slice the fillet crosswise, arrange it on a
cutting board or platter, and garnish it with the parsley. Serve the
beef with Cucumber Horseradish Sauce and Curried Yogurt Sauce. This
recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9134 broadcast
05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-21-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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