Beef, Marco Polo
Ingredients
Instructions
  1. Place the beef fillet in a non-corrosible container just large enough to hold comfortably; cut meat crosswise in half if necessary to fit
  2. Add the cognac, soy sauce, ginger, garlic and enough red wine to reach halfway up the side of the meat
  3. Cover and marinate at room temperature, turning occasionally, for at least 4 hours or overnight in the fridge if you wish
  4. Preheat over to 500
  5. Remove the meat from the marinade and pat dry
  6. Reserve the marinade
  7. Brush the fillet with the oil and season with the salt and pepper
  8. Place a large skillet over moderately high heat
  9. Add the beef and cook, turning, until well browned all over
  10. Transfer the fillet to a baking dish and roast, uncovered for 20 minutes
  11. Turn off the heat and leave the meat in the hot oven for 20 minutes longer
  12. Meanwhile, strain the marinade into a medium noncorrosible skillet.
  13. Boil over high heat until reduced by half, about 10 minutes
  14. Remove the tenderloin from the oven and transfer to a cutting board
  15. Let rest for 5 minutes before slicing
  16. Add the cooking juices and any juices from the sliced meat to the marinate
  17. 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