Filet of beef with horseradish and herb crust

4 servings

Ingredients

Quantity Ingredient
4 Beef filets (5 - 6 oz each)
1 ounce (2 T) Mixture of fresh
Herbs* -- chopped finely
2 ounces Beef marrow
1 Clove Garlic -- crushed
2 tablespoons Horseradish
2 tablespoons Unsalted butter plus 2
Dollops
3 larges Peeled shallots -- sliced
Finely
1 large Peeled shallot -- chopped
Finely
1½ cup Beef stock
4 ounces Clarified butter -- divided
1 Scant cup bread crumbs
½ cup Port wine
Salt and Pepper
4 Sprigs Rosemary for garnish

Directions

* Rosemary, thyme, tarragon and parsley. Reserve ⅛ tsp. or the rosemary and thyme

Preheat oven to 400~. Put unsalted butter in skillet set on high heat. Salt and pepper filets and brown on all sides. Transfer filets to the grill of a roasting pan. Crust: Put 2 oz. clarified butter in a saucepan set on med-high heat. Add the 3 finely sliced shallots and garlic and saute. Sprinkle in bread crumbs. Stir to absorb the butter. Add the herb mixture reserving ⅛ tsp. of rosemary and thyme for sauce. Remove from heat.

Add the horseradish and stir. Add beef marrow, a sprinkling of pepper and a dash of salt. Stir lightly. Divide in four and mound on top of the beef filets. Place filets in oven for 8 - 10 minutes or until the crust is golden brown.

Rosemary Port Wine Sauce: Place the 1 chopped shallot and 2 oz.

clarified butter in a saucepan set on high heat. Stir. Add the remaining ⅛ tsp. herb mixture and stir. Add port wine and reduce for a few minutes, while shaking the pan. (the Chef flamed the wine and let it reduce until the flames went out). Add the beef stock and cook 2 minutes. Strain sauce through a wire-mesh sieve. Place sauce back on high heat allowing sauce to boil and reduce while removing filets from oven and placing them on serving plates. Drop 2 dollops of butter into sauce and dissolve. Pour sauce around each filet and garnish with a sprig of rosemary.

Chef: David Hunt, Auchterarder House, Auchterarder, Scotland Source: World Class Cuisine 12/94 Typed for you by Marjorie Scofield 3/19/95

Recipe By : Chef: David Hunt, Auchterarder House, Scotland From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking

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