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Filet of Beef with Gravy Recipe

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This recipe for Filet of Beef with Gravy is from Sue's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef:
1 filet of beef, 3-3½ lbs
2 cloves of garlic
1 tablespoon olive oil
Salt and pepper
2 tablespoons butter

Gravy:
3 tablespoon concentrated beef stock
2 cups beef stock
2 tablespoons chopped parsley
2 tablespoons currant jelly
Salt and pepper
6 tablespoons heavy cream
¾ cup cooked chopped mushrooms (optional)
Directions:
Directions:
Beef:

Preheat oven to 425º

Trim filet of all fat and silver membrane. Mix the garlic with olive oil, salt and pepper, and rub into meat. Tie fillet with kitchen string. Let stand at room temperature for at least 30 minutes.

Heat the butter in a large sauté pan and brown fillet on all sides. At this point, you can let fillet cool completely. Then wrap well and refrigerate for 1-2 days. Bring to room temperature before roasting.
Preheat oven to 425
Roast fillet for 25-30 minutes. Turning meat every 10 minutes. A meat thermometer should register 125º for rare or 135º for medium rare. Remove to a heated platter, remove the string, cover loosely with foil and allow to rest before carving.

Gravy:
In a saucepan, combine the concentrated beef stock with liquid beef stock and bring to a simmer. Cook until reduce to 1 ½ cups. (very important to reduce!) Add parsley, currant jelly and seasoning. Can be made ahead of time.
To finish the sauce, bring to a simmer and stir in the heavy cream. Adjust seasoning. If using mushrooms add and heat through.
Serve beef slices with sauce.

 

 

 

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