Ingredients
- Sauce:
- 1 T. fresh thyme, chopped or 1 tsp. dried
- 1 T. fresh rosemary, chopped or 1 tsp. dried .
- 2 T. Dijon mustard
- 2 T. olive oil
- 3 lb. beef filet, trimmed
- Freshly ground pepper to taste
- 2 C. red wine
- 3 T. balsamic vinegar
- 1/2 tsp. brown sugar
- 2 T. fresh tarragon or 2 tsp. dried
- 1 tsp. black peppercorns
- 2 C. beef stock, homemade or canned low-salt
- 2 heads roasted garlic
- 1/4 C. unsalted butter
Preparation
Step 1
Combine herbs, mustard and olive oil. Brush on fillet. Grind pepper over fillet to taste. Marinate for one to four hours.
Place roast on rack, measure thickness and roast for desired length of time at 450° F. Remove from oven and let rest for 10 minutes.
Meanwhile, make sauce. In skillet combine wine, vinegar, sugar, tarragon and peppercorns. Bring to boil and boil until reduced by half. Pour in stock. Continue to boil until reduced to about 2 C.
Squeeze roasted garlic (recipe follows)from bulbs and puree in food processor or by hand.
When sauce is ready, strain into garlic puree and beat together. Return to pot, bring to boil, reduce heat and simmer for about 2 minutes to amalgamate flavors. Beat in butter a tablespoon at a time or until sauce is thick and glossy.
Slice beef into 1/4-inch (5 mm) slices and serve with sauce.
To Roast Garlic:
Remove any loose, papery skin from whole heads of garlic. Rub heads with olive oil. Wrap individually in foil. Place on baking sheet and bake for about 40 minutes at 400° F or until garlic is soft. Slice off tips of each bulb and squeeze garlic out.