| 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.
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