Herb-Roasted Beef Filet With Red Wine Pan Sauce
Serve this tender herb-crusted tenderloin with California Wild Rice Polenta Cakes for a marvelous presentation| 8 | ounces unsalted butter, divided |
| 3 | shallots, finely chopped |
| ½ | cup red wine |
| 8 | ounces demi-glace or 1 cup brown gravy mix (ready to use) – (I used demi-glace for testing purposed) |
| ¼ | cup chopped oregano |
| ¼ | cup chopped flat-leaf parsley |
| 2 | Tablespoons finely chopped rosemary |
| 2 | pounds beef filet |
| Salt and pepper, to taste |
Directions
- Heat 4 ounces butter in a saucepan over medium heat. Add shallots and cook, stirring often, until translucent, about 5 minutes. Add red-wine and simmer until reduced by half, about 5 minutes. Add demi-glace or brown gravy and simmer for 5 minutes. Whisk in remaining 4 ounces butter and season with salt and pepper; set aside and keep warm.
- Heat oven to 425°. Combine oregano, parsley and rosemary in a small bowl; set aside. Season filet well with salt and pepper.
- Heat a heavy ovenproof skillet, large enough to hold filet, over high heat. Add beef and cook, rotating filet with tongs, until browned on all sides, about 8 minutes total. Remove filet to a cutting board. Using hands,pat herb mixture all over filet and return to skillet.
Place in oven and roast until medium rare (155°), 20 to 25 minutes, or to desired doneness.
Transfer to a plate and set aside to rest for 5 minutes. Slice and serve with pan sauce.
This recipe was developed for the California Wild Rice Advisory Board by Chef Michael Rech, CA Culinary Academy. :: www.cawildrice.com