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
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
Portobello Mushrooms Stuffed with Wild Rice
CWR confetti shrimp salad
CWR and Pumpkin Gratin