CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
1/2 |
|
Fillet of beef, trimmed |
|
|
about 2-1/2 to 3 lbs. |
2 |
T |
Olive oil |
1 |
T |
Cracked black pepper |
1 |
c |
Cilantro leaves |
1/2 |
c |
Parsley leaves |
2 |
|
Limes, juice & zest only |
1 |
|
Garlic clove, crushed |
1 |
T |
Dijon mustard |
1 1/4 |
c |
Cornichons |
1 |
t |
Ground coriander |
INSTRUCTIONS
Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20
to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro
sauce. CILANTRO SAUCE: Combine all ingredients in a blender and
process until leaves are roughly chopped and ingredients are blended.
Refrigerate until ready to serve. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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