| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Fillet of beef, trimmed (about 2-1/2 to 3 lbs.) |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Cracked black pepper |
| 1 |
c |
Cilantro leaves |
| 1/2 |
c |
Parsley leaves |
| 2 |
|
Limes; juice & zest only |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Dijon mustard |
| 1 1/4 |
c |
Cornichons |
| 1 |
ts |
Ground coriander |
INSTRUCTIONS
CILANTRO SAUCE
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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