| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Mexican |
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
|
|
A 3 1/2-pound fillet of beef at room |
|
|
; temperature |
|
|
Chipotle red pepper sauce and mustard |
|
|
; chive sauce asaccompaniments |
| 3 |
c |
Thinly sliced red bell pepper; (about 13 large |
|
|
; peppers) |
| 2 |
tb |
Olive oil |
| 1 |
|
Canned chipotle chili in adobo; (available at |
|
|
; Mexican markets, |
|
|
; some specialty |
|
|
; foods shops, and |
|
|
; somesupermarkets), |
|
|
; unseeded |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Dry mustard |
| 3 |
tb |
Distilled white vinegar |
| 1 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Salt |
| 3/4 |
|
Stick unsalted butter; cut into bits and |
|
|
; softened (6 |
|
|
; tablespoons) |
| 3 |
tb |
Minced fresh chives |
INSTRUCTIONS
FOR THE CHIPOTLE RED PEPPER
FOR THE MUSTARD CHIVE SAUCE
To make the roast fillet of beef:
In a heavy flameproof roasting pan heat the oil over moderate high heat
until it is hot but not smoking, add the beef, patted dry and seasoned with
salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes.
Roast the beef in a preheated 500F. oven for 12 to 15 minutes, or until a
meat thermometer registers 130F. The narrow end of the beef will be
medium-rare; the wide end will be rare. Serve the beef with the sauces.
To make the red pepper sauce:
In a heavy skillet cook the bell peppers in the oil, covered, over
moderately low heat, stirring occasionally, for 25 to 30 minutes, or until
they are soft. In a blender puree the mixture with the chipotle, the
Worcestershire sauce, and salt to taste. The sauce may be made 2 days in
advance and kept covered and chilled. Transfer the sauce to a sauceboat and
serve it warm or at room temperature.
Makes about 1 cup.
To make the mustard chive sauce:
In a small bowl stir together the mustard, the vinegar, the sugar, the
salt, and 3 tablespoons water, making a smooth paste, and let the mixture
stand, covered, for 10 minutes. Transfer the mixture to the top of a double
boiler set over barely simmering water and whisk in the butter until it is
just melted and incorporated thoroughly. Remove the pan from the heat and
stir in the chives. Transfer the sauce to a sauceboat and serve it warm or
at room temperature.
Makes about 1 cup.
Serves 8.
Gourmet May 1990
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