COLD ROASTED FILET OF BEEF

COLD ROASTED FILET OF BEEF (for eight)

Beef, tenderloin, cold roasted beef tenderloin with cucumber horseradish and curried yogurt sauces 1 OLYMPUS DIGITAL CAMERA

a trimmed, 3 to 3-1/2 pound filet of beef, tied, at room temperature

parsley sprigs for garnish, if desired

cucumber horseradish sauce and curried yogurt sauce to accompany (recipes follow)

 


 

1.Preheat oven to 500*.

2. Pat the filet dry and season it with salt and pepper.

3. In an oiled roasting pan, roast the filet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130* for medium-rare meat. Let it cool to room temperature. (The filet may be roasted 2 days in advance and kept wrapped and chilled.)

4. Slice the filet crosswise, arrange it on a platter and garnish it with the parsley. Serve beef with the sauces.

 

 

 

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CUCUMBER HORSERADISH SAUCE (about 1-1/2 cups)

1 cucumber, peeled, seeded and diced fine (about ¾ cup)

¾ cup sour cream

3 tablespoons drained bottled horseradish, or to taste

1 teaspoon white wine vinegar, or to taste

2 teaspoons minced fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

 


 

1.In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.

 

 

 

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CURRIED YOGURT SAUCE (about 1-1/2 cups)

¾ cup plain yogurt

2 tablespoons Major Grey’s mango chutney

1 teaspoon fresh lime juice, or to taste

½ cup mayonnaise

1 tablespoon curry powder, or to taste

2 tablespoons minced red onion, plus additional for garnish

 


 

1.In a blender or small food processor blend together ½ cup of the yogurt, the chutney and the lime juice until the mixture is smooth, transfer the mixture to a bowl and whisk in the remaining ¼ cup of yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle with the additional onion.

 

 

from The Best of Gourmet, 1994

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