Name: Fillet of Beef on Garlic Croutons with Roasted Onion, Caper
Ingredients: 2 tb Vegetable oil; A 3-pound fillet of beef; halved crosswise; 2 Loaves of Italian bread; (each about 14; ; inches long), cut; ; diagonallyinto; ; 1/2-inch slices; 1/4 c Olive oil for brushing the bread; about; 2 lg Garlic cloves; 2 c Roasted Onion; Caper, and Tarragon; ; Sauce , about; Tarragon sprigs for garnish

When we enjoy God, we enjoy Him in His eternity without any flux… Time is fluid, but eternity is stable; and after many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Italian	December 19	1	servings

INGREDIENTS

2	tb	Vegetable oil
		A 3-pound fillet of beef; halved crosswise
2		Loaves of Italian bread; (each about 14
		; inches long), cut
		; diagonallyinto
		; 1/2-inch slices
1/4	c	Olive oil for brushing the bread; about
2	lg	Garlic cloves
2	c	Roasted Onion; Caper, and Tarragon
		; Sauce , about
		Tarragon sprigs for garnish

INSTRUCTIONS

In a heavy flameproof roasting pan heat the vegetable oil over moderately
high heat until it is hot but not smoking and in it brown the beef, patted
dry and seasoned with salt and pepper, turning it every 2 minutes, for 10
minutes. Roast the beef in the middle of a preheated 475F. oven for 12 to
15 minutes, or until a meat thermometer registers 130F. for medium-rare
meat, and let it cool to room temperature. The beef may be roasted 2 days
in advance and kept wrapped and chilled. Slice the beef thin.
Brush both sides of each bread slice lightly with some of the olive oil and
on baking sheets toast the slices on both sides under a preheated broiler
about 3 inches from the heat until they are golden. Rub one side of each
crouton with the garlic, spread it with about 1 teaspoon of the sauce, and
top the croutons with the beef. Season the beef with salt and pepper,
drizzle it with the remaining sauce, and arrange the croutons on a platter
garnished with the tarragon sprigs.
Serves 12.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”