Filet of Beef

Serves 6

1   3 lb filet of beef

3 tbsp of chopped rosemary

1 tbsp of crushed peppercorns

1 tbsp coarse salt

1 tbsp vegetable oil

1/2 cup red wine

1.5 cup beef stock

1 tbsp green peppercorn

1 tbsp cold unsalted butter, cut in small pieces

Rub surface of filet with 1 tbsp rosemary and crushed peppercorns and coarse salt.  Heal oil in skillet until hot.  Add filet and brown on both sides.  Remove pan from heat.  Place filet on wire rack in a shallow roasting pan. Roast in preheated 450 oven until an instant thermometer reads  125F (about 20 min).  Remove pan from oven.   Place filet on carving board.  Set aside for 10 minutes before carving.  Place roasting pan over low heat on stove top.  Add red wine.  Reduce until thick, stirring constantly add beef stock, remaining rosemary and peppercorns.  Raise heat to high.  Cook until reduced by 1/2 stirring frequently about 10 minutes.  Remove pan from heat. Swirl in butter until melted.  Add salt and pepper to taste.  Makes 1 cup.  Carve filet and i with sauce.  Makes 6


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