Fillet of Beef Flambe
"This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists.""
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 5 -6 lbs filet of beef
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh ground black pepper
- salt
- 1⁄3 cup cognac, warmed
- butter
- chopped fresh parsley
directions
- Preheat oven to 400 degrees.
- Rub the fillet well with olive oil and freshly ground pepper.
- Place on a ell-oiled rack in a shallow roasting pan.
- Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
- Brush with oil occasionally.
- When done, salt the roast and let it rest 10 minutes.
- Invite your guests to the kitchen "for the show.".
- Pour the warm Cognac over the roast and ignite with a long handled match.
- Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
- Broiled tomatoes and watercress make nice accompaniments.
- Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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