Recipe - Roast Filet Of Beef With Madeira Sauce A La Harris

1 Whole beef filet, all fat
removed and sinew removed
(about 5 pounds trimmed),
at room, temperature (see
note)
2 tablespoon Flour
1 cup Beef bouillon, canned (not
consume)
Salt
Freshly ground black pepper
Worcestershire sauce
Grated lemon zest
One fourth cup Plus 2 tablespoons Madeira,
or dry sherry
1 tablespoon Butter
Chopped fresh parsley ( for
garnish)

Preheat oven to 500 F.

Place meat on a rack in a roasting pan rubbed with butter; do not Cover.
Immediately turn oven down to 350 F and roast meat until internal
temperature reaches 120 F for rare, approximately 30 minutes. Remove from
oven and keep warm.

To make Madeira sauce, pour off fat from roasting pan, reserving 2
tablespoons in a saucepan. Add flour to saucepan and cook over mediumhigh
heat until well blended. Add bouillon and simmer until thickened, about 5
minutes. Add salt and pepper to taste, a dash or Worcestershire, and a
touch of grated lemon zest. Reserve.

Add One fourth cup Madeira or sherry to the toasting pan and deglaze, scraping the
bottom of the roasting pan, and place over low heat until slightly reduced.
Strain and return to pan. Add reserved bouillon mixture and continue to
cook for about 10 minutes. When ready to serve, add 2 tablespoons Madeira
or sherry and 1 tablespoon butter and swirl gently into the sauce until
melted. Slice beef approximately Three fourths inch thick and serve with Madeira
sauce. Garnish with parsley.

Serves 6 to 8.

NOTE: You may wish to remove the tail end of filet and reserve it for
another use; otherwise double it under to equalize thickness of the whole
portion.

Harris' San Francisco; from: James McNair, Bar & Grill Cookbook. Typos by
Brenda Adams adamsfmle@sprintmail.com
Recipe by: James McNair; "Bar & Grill Cookbook"

Posted to MCRecipe Digest V1 #381 by Brenda Adams
adamsfmle@sprintmail.com on Jan 19, 1997.