Herb-Roasted Beef Filet With Red Wine Pan Sauce
Makes 10 servings.
Nutrition facts per serving: Polenta Cakes Calories 265 (50.9% from fat); Total Fat 14g (sat 4g, trans 0g, mono 8g, poly 1g); Cholesterol 13mg; Protein 11g; Carbohydrate 19g; Fiber 2g; Iron 3mg; Sodium 363mg; Calcium 110mg; Vitamin A 206 IU; Vitamin C 0mg.
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.
Compliments of California Wild Rice Advisory Board
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice