The Devil'S Beef Tub Recipe

Name: The Devil'S Beef Tub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef tenderloin, about 3 1/2 pounds; 1 tablespoon olive oil; 2 teaspoons salt; 2 teaspoons coarse-ground black pepper; 1 shallot, finely chopped; 4 fluid ounces drambuie; 2 tablespoons flour; 16 fluid ounces beef broth; 2 tablespoons Dijon mustard; 2 teaspoons Worcestershire sauce

Servings: persons

1 beef tenderloin, about 3 1/2 pounds
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons coarse-ground black pepper
1 shallot, finely chopped
4 fluid ounces drambuie
2 tablespoons flour
16 fluid ounces beef broth
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

1
Preheat oven to 425u00b0F.
2
Rub the beef with oil and season with salt and pepper.
3
Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130u00b0F for rare, 140u00b0F for medium-rare.
4
Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
5
Add the shallot to roasting pan.
6
Heat the Drambuie in a small saucepan over low heat until warmed.
7
Pour the Drambuie over the beef and quickly ignite, using a long match.
8
When the flame goes out, remove the beef to a serving platter and hold, loosely covered.
9
Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
10
Whisk in the beef broth, mustard and Worcestershire sauce.
11
Bring to a boil and whisk until smooth.
12
Season to taste with salt and pepper.
13
Transfer to gravy boat.
14
Slice the beef and serve with sauce.
15
Quit drooling and eat it.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 beef tenderloin, about 3 1/2 pounds, 1 tablespoon olive oil, 2 teaspoons salt, 2 teaspoons coarse-ground black pepper, and more.

Yes, The Devil'S Beef Tub falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Devil'S Beef Tub

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