Broiled Peppered Fillet of Beef
Published September 28, 1993
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
1 ¼ pounds center-cut fillet of beef, well trimmed
¼ cup cracked black peppercorns
2 crushed garlic cloves
2 bay leaves
2 sprigs fresh rosemary or 1 teaspoon dried
1 cup dry red wine like Pinot Noir
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt to taste
½ cup chicken broth, fresh or canned
1 teaspoon tomato paste
2 tablespoons butter
Nutritional analysis per serving (4 servings)
8 grams carbs; 137 milligrams cholesterol; 514 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 35 grams fat; 2 grams fiber; 598 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the fillet with the cracked black pepper. Place in a non-aluminum deep dish, and add the garlic cloves, bay leaves, rosemary, red wine, olive oil, vinegar and salt. Cover, and let stand for 30 minutes. Drain, pat dry, and reserve marinade.
- Step 2
Preheat the oven broiler to high, or prepare the charcoal.
- Step 3
If the fillet is to be cooked in an oven broiler place it on a rack about 3 inches from the heat source. Broil, turning and searing evenly all around, for about 12 to 15 minutes for rare. Cook longer for well done. Transfer to a warm platter and keep warm. If the fillet is to be cooked on a hot clean grill, place the fillet on the grill. Cook and sear all around evenly for about 12 to 15 minutes for rare.
- Step 4
Meanwhile transfer the marinade to a small saucepan and over high heat reduce by half. Add the chicken broth, tomato paste and any juices that may have accumulated around the fillet.
- Step 5
Reduce sauce by more than half, stir in butter and check seasoning.
- Step 6
Slice the meat into thin slices and serve with the sauce.
Private Notes