Beef Fillet with Green Peppercorn Sauce
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This recipe is from "Top Nosh" and was submitted by Joan Cashman
INGREDIENTS
5 pounds beef fillet
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried basil
1/2 teaspoon marjoram
1/2 teaspoon oregano
Watercress, for garnishBuy prime fillet of beef, trimmed and tied. Rub the fillet with oil and then the seasonings. Let marinate 12 to 24 hours.
Preheat oven to 500 degrees. Place fillet into roasting pan and place in oven. After 5 minutes reduce heat to 350 degrees. Roast fillet 40 to 50 minutes. Beef will be very rare. Cook longer if you prefer medium or well done. Cool and chill. Garnish with watercress and serve with Green Peppercorn Sauce.
GREEN PEPPERCORN SAUCE
1 egg
1/4 cup chopped Spanish onion
1 to 2 cloves garlic
1 teaspoon seasoned salt
1/2 teaspoon sugar
1 teaspoon dry mustard
1 to 1-1/2 cups vegetable oil
3 tablespoons lemon juice
1 (1-1/4 ounce) can green peppercorns, drainedIn blender or food processor puree first 6 ingredients. Very gradually, with blender or processor on high, add 1-1/4 cups oil in steady stream. When oil is incorporated, add lemon juice.
Then add additional oil only until mixture has thickened to consistency of thick and creamy mayonnaise. Wash peppercorns and add to mayonnaise-like mixture. Serve with beef slices.
Serves 12