BOOTLEGGER'S BEEF
Use a blended Canadian whisky (purchased legally, of course).
It is slightly sweet and will help balance
the peppery sauce that naps the roasted beef tenderloin. Team
the beef with some roasted potatoes,
sautéed spinach and a favorite bottle of Pinot Noir.
1 2-pound butt-end beef tenderloin roast, well trimmed
2 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped carrots
1/4 teaspoon dried thyme
1 cup canned beef broth
1/3 cup whisky
1 tablespoon all purpose flour
1 tablespoon butter, room temperature
1/3 cup whipping cream
2 teaspoons coarsely crushed black peppercorns
Preheat oven to 400°F. Pat beef tenderloin dry with paper
towels. Sprinkle with salt and pepper. Heat
vegetable oil in heavy large ovenproof skillet over medium heat.
Add beef to skillet and cook until brown
on all sides, about 8 minutes. Add chopped onions, carrots and
thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer
inserted into thickest part registers 120°F
for rare, stirring vegetables occasionally, about 30 minutes.
Transfer beef to platter. Tent with foil to
keep warm.
Place skillet with vegetables over medium-high heat. Add canned
beef broth and whisky and bring to boil,
scraping up any browned bits. Boil until liquid is reduced to
2/3 cup, stirring occasionally, about 7
minutes. Strain sauce and return to skillet.
Mix flour and butter in small bowl until smooth paste forms.
Add to sauce in skillet and whisk until well
blended. Add whipping cream, crushed black peppercorns and any
accumulated juices from beef.
Simmer over medium heat until sauce thickens, whisking constantly,
about 3 minutes. Season sauce to
taste with salt.
Cut beef into thick slices and arrange on platter. Spoon sauce over.
4 Servings
Bon Appétit
February 1996
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