- Approximately 3.5-pound beef tenderloin roast
- 1 Tbsp olive oil
- 2 tsp coarse salt
- 2 tsp coarse-ground black pepper
- 1 shallot, finely chopped
- 1/2 cup Drambuie
- 2 Tbsp all-purpose flour
- 2 cups beef stock
- 2 Tbsp Dijon mustard
- 2 tsp CROSSE & BLACKWELL Worcestershire sauce
Preheat oven to 425° F.
Rub beef with oil and season with salt and pepper. Place in a flame-proof roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness (130° F for rare, 140° F for medium-rare). Remove meat from oven when temperature is 10° shy of desired doneness since roast will finish cooking as it rests.
Add shallot to roasting pan. Heat Drambuie in a small saucepan over low heat until warmed. Pour Drambuie over beef and quickly ignite, using a long match. When flame goes out, remove beef to a serving platter and hold, loosely covered.
Add flour to roasting pan and cook over medium heat, stirring constantly for 1 minute. Whisk in beef broth, mustard and Worcestershire sauce. Bring to a boil and whisk until smooth. Season to taste with salt and pepper. Transfer to gravy boat.
Slice beef and serve with sauce.Servings: 8
Submitted by: Recipe Group Member
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