Braised Filet Of Beef Recipe

1. 1

   Line the bottom of a heavy saucepan, just large sufficient to contain the meat, with slices of salt pork.

2. 2

   Add in meat.

3. 3

   Add in 1/4 c. consomme and brandy.

4. 4

   Cook, uncovered, over brisk flame, basting frequently with liquid from pan, for 8 min, or possibly till liquid is reduced to approximately 1 Tbsp.. Add in remaining consomme, salt, and pepper.

5. 5

   Bring to boil.

6. 6

   Cover and simmer for 45 min, basting occasionally with liquid from pan.

7. 7

   Remove meat to heated ovenproof serving dish.

8. 8

   Sprinkle meat with 3 Tbsp.

9. 9

   cooking liquid and bake at 450 degrees for 8 min.

10. 10

    Meanwhile, bring to boil sauce in pan.

11. 11

    Add in arrowroot dissolved in water, and cook, stirring constantly, for a few seconds, or possibly till sauce is thickened.

12. 12

    Serve sauce in sauce boat.

13. 13

    Serve warm.

14. 14

    Suggested Wine: A full-bodied red wine: French Bordeaux; Cabernet; etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.