Roast Beef Filet with Burgundy Sauce Recipe

1      Reviews by:    Larry Lipton   Roast Beef Filet with Burgundy Sauce Recipe roasts beef loin tenderloin roast basting with wine then serves with sauteed mushroom caps, parsley-buttered potatoes and spiced crab apples to create this tasaty roast beef recipe. 249

INGREDIENTS

• 1 beef loin tenderloin roast, center cut (about 4 pounds)
• Salt and pepper
• 1/2 cup dry red wine, such as burgundy
• Sauteed mushroom caps
• Parsley-buttered potatoes
• Spiced crab apples
• Burgundy Sauce:
• 1/2 cup warm water
• 1/4 cup flour
• 1 cup beef broth
• 1/2 cup burgundy

DIRECTIONS

• Have butcher trim all but a thin layer of fat from meat and roll meat like a rib roast (but without adding fat).
• Rub meat with salt and pepper and place in shallow roasting pan. Insert meat thermometer into center of thickest portion of roast. Roast in a very hot oven, 450°F, about 45 to 60 minutes until thermometer registers 140°F (rare), basting twice with the wine after meat has cooked for 20 minutes.
• Remove roast to heated serving platter. Garnish with sauteed mushroom caps, parsley-buttered potatoes, and spiced crab apples. Serve with Burgundy Sauce.
• For sauce, pour off clear fat from drippings, saving 1/4 cup. Pour warm water into roasting pan; stir and scrape up all brown bits; strain. Heat the reserved fat in a skillet; stir in flour. Slowly stir in strained liquid, beef broth, and burgundy. Cook and stir until sauce boils and thickens. Add a few drops of gravy coloring, if desired.