Braised Filet Of Beef Recipe

• 2 lb Filet of beef larded
• 4 slc Salt pork thin slices
• 3/4 c. Consomme
• 2 Tbsp. Brandy
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Arrowroot dissolved in water

1. Line the bottom of a heavy saucepan, just large sufficient to contain the meat, with slices of salt pork.
2. Add in meat.
3. Add in 1/4 c. consomme and brandy.
4. Cook, uncovered, over brisk flame, basting frequently with liquid from pan, for 8 min, or possibly till liquid is reduced to approximately 1 Tbsp.. Add in remaining consomme, salt, and pepper.
5. Bring to boil.
6. Cover and simmer for 45 min, basting occasionally with liquid from pan.
7. Remove meat to heated ovenproof serving dish.
8. Sprinkle meat with 3 Tbsp.
9. cooking liquid and bake at 450 degrees for 8 min.
10. Meanwhile, bring to boil sauce in pan.
11. Add in arrowroot dissolved in water, and cook, stirring constantly, for a few seconds, or possibly till sauce is thickened.
12. Serve sauce in sauce boat.
13. Serve warm.
14. Suggested Wine: A full-bodied red wine: French Bordeaux; Cabernet; etc.

filet of beef, salt, brandy, salt, pepper, arrowroot

Taken from cookeatshare.com/recipes/braised-filet-of-beef-90572 (may not work)