Roast Beef Tenderloin with Red Currant Jus
A sweet-tart sauce adds character to tender but mildly flavored beef
Prep Time: prep 30 mins, plus resting
Cooking Time: cook 40 mins-1 hr 10 mins
Serves: makes 6 servings
- 4oz ( 115g) sliced bacon, finely chopped
- 2 cups tawny or ruby port
- 2 / 3 cup beef stock
- 2 tbsp red currant jelly
- 1 tsp cornstarch, dissolved with 1 tbsp cold water
- 2 1 / 4 lb ( 1kg) beef tenderloin, tied
- salt and freshly ground black pepper
- 2 tsp olive oil
- To make the sauce, cook the bacon in a nonstick frying pan over medium heat for about 6 minutes, or until crisp. Transfer to paper towels to drain. Wipe the pan clean. Combine the port, stock, and jelly in the pan, bring to a boil, and cook about 5 minutes, or until reduced by 1/4. Whisk in the dissolved cornstarch and cook until lightly thickened. Stir in the reserved bacon.
- Preheat the oven to 400°F (200°C). Season the beef with salt and pepper. Heat the oil in a large frying pan over high heat. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to rack in a roasting pan. Roast about 20 minutes, or until a meat thermometer reads 130°F (55°C) for medium-rare.
- Transfer to a carving board and let rest for 15 minutes before carving. Slice the beef and serve with the sauce.
- prep 30 mins, plus resting; cook 40 mins-1 hr 10 mins
Duck Breasts with Red Currant Jus: Substitute 4 sautéed duck breasts for the filet. Substitute pancetta for the bacon, and a hearty red wine for the port.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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