FILET OF BEEF - COLD

By akselden

Ingredients

• Russian Dill Sauce:
• l C. soy sauce
• 2 C. dry red wine
• 4 cloves garlic, crushed
• 2 T. Dijon mustard
• 2 T. caraway seeds
• 1 4-4 1/2 lbs. trimmed beef tenderloin, tied and cut in half
• 3/4 C. mayonnaise
• 1/2 C. sour cream
• 4 T. ketchup
• 2 T. chopped fresh dill
• 2 T. sweet relish
• 2 T. olive oil
• 2 T. butter
• Horseradish Sauce
• 1 1/2 C. sour cream
• 4 T. horseradish
• 2 T. chopped scallion
• 2 tsp. Worcestershire sauce
• 1/2 tsp. coarse black pepper
• 1 tsp. Dijon mustard

Preparation

Step 1

The night before, combine the soy sauce, wine, garlic, mustard and caraway seeds and pour into a doubled plastic bag. Add filets and marinate in the refrigerator overnight, turning a couple of times.

To cook, preheat oven to 425 F. Heat the oil and butter in a heavy skillet. Remove the meat from marinade and pat dry. Sear the meat in the butter and oil until brown then transfer to a pan and place in oven for approximately 25 mins. (rare) or 35 mins. (medium).

Cool to room temperature, approximately 1 hr., before slicing.

Arrange on a platter and serve with the two sauces that follow.

Russian Dill Sauce: Combine all ingredients and chill.

Horseradish Sauce: Combine all ingredients and chill.