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Fillet of Beef
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1 1/4 pounds | beef tenderloin well trimmed |
1/4 cup | cracked black peppercorns |
2 garlic cloves crushed 2 bay leafs 1 teas rosemary leaves dried | |
1 cup | dry red wine |
1 Tb | olive oil |
1 Tb | red wine vinegar |
1/2 cup | chicken broth |
1 teas tomato paste | |
2 Tb | butter |
Rub fillet with cracked black pepper. Add garlic, bay leaves, rosemary, wine, olive oil, vinegar, and salt to taste- marinate for 30 minutes. Broil in oven or grill evenly for 12-15 minutes. Transfer marinade to small pan and reduce by half. Add chicken broth, tomato paste and any juices. Reduce sauce by half and stir in butter. Slice meat thin.
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