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Christmas Filet Recipe

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This recipe for Christmas Filet, by , is from The Dimond Family 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!

Contributor:  
Contributor:  
Emily Dimond

Category:
Category:
 


Ingredients:  
Ingredients:  
2 whole beef tenderloin roasts (about 4 lbs. each after trimming)
⅓ cup vegetable oil
4 garlic cloves, minced
Salt
Freshly ground pepper

Directions:
Directions:
Place beef in large roasting pan. Combine oil and garlic; brush over meat. Let stand at room temperature 1 hour. Preheat oven to 450 degrees. Sprinkle meat with salt and pepper. Roast 25 minutes for medium rare. Remove from oven. (Can be made ahead. Let stand uncovered at room temperature for up to 4 hours.)

Cut into thin slices. Serve with French bread and Cognac Sauce. Makes about 120 inch slices, about 25 servings, about 210 calories per serving without bread or sauce.
 

Cognac Sauce


Ingredients:  
Ingredients:  
1 cup vegetable oil, divided
1 large shallot
1 egg
2 tablespoons cider vinegar
1 tablespoon cognac
1 teaspoon sugar
1 teaspoon dry mustard
teaspoon salt
teaspoon white pepper
1 tablespoon chopped chives

Directions:
Directions:
In blender combine cup oil and shallot. Cover and blend until shallot is chopped. Add egg, vinegar, cognac, sugar, dry mustard, salt and pepper. Cover and blend 1 to 2 seconds. With blender at high speed, add remaining oil in a fine, steady stream. Blend until smooth and thickened. If necessary, stop blender and scrape sides with rubber spatula; continue blending until smooth. Transfer to jar or bowl. (Can be made ahead. Cover and refrigerate up to 2 days.)

Stir in chives just before serving. Makes 1 cups, about 85 calories per tablespoon.

Number Of Servings:
Number Of Servings:
25
Personal Notes:
Personal Notes:
This is a Dimond family Christmas tradition. And the recipe that convinced Brian Naccarelli not to be a vegetarian.

 

 

 

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