Rate this recipe!
| Servings |
|
Ingredients
- 5 pounds Fillet of Beef
- 1/4 cup Cognac Can sub with Brandy
- 1/2 cup Soy Sauce
- 10 slices Ginger Freshly sliced
- 6 cloves garlic Smashed
- 1 bottle Red Wine
- 1/4 cup olive oil
- 1 tsp Salt
- 1 tsp Fresh Ground Pepper
Ingredients
|
Rate this recipe!
|
Instructions
-
Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
-
Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
-
Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
-
Preheat over to 500
-
Remove the meat from the marinade and pat dry
-
Reserve the marinade
-
Brush the fillet with the oil and season with the salt and pepper
-
Place a large skillet over moderately high heat
-
Add the beef and cook, turning, until well browned all over
-
Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
-
Turn off the heat and leave the meat in the hot oven for 20 minutes longer
-
Meanwhile, strain the marinade into a medium noncorrosible skillet.
-
Boil over high heat until reduced by half, about 10 minutes
-
Remove the tenderloin from the oven and transfer to a cutting board
-
Let rest for 5 minutes before slicing
-
Add the cooking juices and any juices from the sliced meat to the marinate
-
Boil for 3 minutes longer and serve with the beef
Recipe Notes
Have filet of beef trimmed of excess fat but with silvery outer membranes left on