Yield > 0.5
cup
Ingredients :
Marinade:
2/3 cup dry French vermouth
1/4 cup Cognac (Armagnac will add
an even deeper flavor!)
3 tbl extra-virgin olive oil
1 x bay leaf
3 x cloves garlic, finely chopped
1 tbl fresh thyme, chopped
1 tbl fresh marjoram, chopped
1 x (3 lb) tenderloin of beef (fully
trimmed weight), tied to hold
shape while cooking
1 tbl unsalted butter, softened
Sea salt and freshly ground
black pepper to taste
1/2 cup cold water
1/2 cup dry (Sercial) Madeira
Herb Topping:
3 slc firm-textured white bread,
crusts removed
1/3 cup chopped fresh mixed herbs (a
combination of thyme,
marjoram and flat-leaf
parsley)
2 x or 3 large cloves of garlic,
very finely chopped
Sea salt to taste
Method :
• There are several ways to make this delicious filet
successfully. You can grill it, or you can prepare it entirely in
your oven. It can be started in the oven and finished on the
grill, or grilled first, then finished under the broiler. However
you make it, you'll get raves and applause.
• At least 2 but not more than 24 hours before you plan to
serve dinner, wipe the beef and place it in a non-reactive bowl
or deep-sided pan. Mix the marinade ingredients together and
pour it over the meat. Turn the meat over several times in the
marinade, cover and refrigerate. Turn and baste the meat
several times, until you are ready to prepare the meat for
cooking.
• Preheat your grill well ahead of cooking time (at least 15
to 20 minutes), following the manufacturer's instructions.
When the fire is ready (coals are white hot but not blazing)
drain the meat well, and dry it completely with paper towels.
Rub beef with the butter, then season generously with salt and
pepper.
• Place on the grill 2 to 3 inches above the heat source.
Sear for 3 to 4 minutes on each of the 4 sides. Raise the grill,
or move meat to the cooler side of the fire, and cook it for 20
to 30 more minutes.
• 2a. (Alternate Oven Method) - Place in preheated 425
degree oven to sear the filet. Then reduce heat to 350 degrees
F. and continue to roast for 35 to 40 minutes. Turn the beef
several times while it is cooking, and baste each time with the
accumulating pan juices (or 1/2 cup brown stock).]
• Meanwhile, prepare the topping: Place the bread in a
food processor fitted with the metal blade and process to fine
crumbs. Add the herbs and garlic and process until well
blended. For an even finer texture, force the crumbs through a
tamis or fine mesh sieve. Season to taste with salt and white
pepper and set aside.
• Remove the filet from heat source. Place the meat on a
large, warmed platter and tent it with aluminum foil. Turn off
the oven and place the beef in the oven with the door ajar. Let
it rest for at least 25 minutes (up to 1 hour).
• (Grill Method] Prepare the sauce: Combine the reserved
marinade with 1/2 cup cold water in a saucepan. Bring to a
boil. Reduce by half. Add the Madeira.
• Lower the heat and cook until reduced by half (5 to 7
minutes). Taste for seasoning and pour into a warmed
sauceboat. Set aside and keep warm.
• 5a. [Oven Method] Prepare the sauce: Degrease the pan
drippings and place the roasting pan over moderate heat. Add
the reserved marinade with 1/2 cup cold water and deglaze the
pan, scraping up any bits that cling to the bottom. Add the
Madeira. Lower the heat and cook until reduced by half (5 to 7
minutes).
• Taste for seasoning and pour into a warmed sauceboat.
Set aside and keep warm.
• To finish the filet: [Preheat the broiler.] With your hands,
spread a thin, even layer of the parsley-crumb topping all over
the beef. Return filet to grill and brown the crust on all four
sides - 6 to 10 minutes in all. Remove from grill and carve.
Pass the sauce separately. [Place the meat about 3 inches
from the source of heat in the broiler, and broil, turning, until
the crust is golden brown, about 6 minutes total. Watch
carefully and DO NOT let it burn! Remove from the oven and
carve. Serve with the sauce.]
• Teacher's Tip: This can be a really elegant dish, so plan
your accompaniments according with the mood you wish to
achieve. Either a rice pilau or a potato gratin would be a
worthy partner. A simple buttered green vegetable, such as
fresh green beans, adds color and texture to the plate.
• Wine Tip: Although this dinner deserves the best red
wine you can afford, and my personal choice would be a Clos
de Vougeot from Burgundy, or a Willamette Valley (Oregon)
Pinot Noir, this IS summertime. That leads me to recommend a
luscious and fruity rose. There are many great - and very
affordable -roses from France, California, Spain, Portugal.
(Although roses may be pink, they bear little taste
resemblance to the icky-sweet white zinfandel.)
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