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Ingredients
- 800 gm beef, fillet
- 1 c. red wine
- 1/4 c. vegetable oil
- 1/4 c. onions, medium
- 1/2 tsp pepper, black
- 1 tsp garlic, crushed
- 1 tsp fresh herbs (minced)
- 1/2 tsp salt
- 1 Tbsp. gravy mix
- 1 c. hollandaise sauce
Directions
- Dice onion.
- Combine red wine, onion, pepper, garlic, and herbs in a bowl big sufficient to hold the beef. Trim beef of sinew and place in marinade for a couple of hrs if you have the time. Remove beef, drain well and rub with salt and pepper. Reserve marinade for sauce. Heat oil in a large oven pan and brown the beef all over on high heat for 3 min. Drain off excess fat and roast in a warm oven 220 C /370 F.
- * 10 minutes for medium rare
- * 15 minutes for medium
- * 20 minutes for well done.
- Make your Hollandaise sauce and set aside in a hot place.
- Remove beef from roasting pan set aside and allow to rest. Add in the strained marinade to roasting pan, and bring to the boil, scraping up any roasting sediment. Add in sufficient beef gravy mix to make a good smooth sauce consistency. Allow to cold slightly and mix into the prepared Hollandaise. Slice beef diagnally into 12 even sized pcs and arrang in an overlapped fashion in the center of serving plate. Surround with buttered carrots, yellow squash, snowpeas and small crisp roast potatoes.
- Drizzle sauce over meat and vegetables and serve.
- Note:You should allow the beef to rest 10-15 min after roasting.
- Never slice roasted meats directly from the oven.
- You can prepare the same dish with roasted lamb or possibly chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 864 | |
| Calories from Fat 657 | 76% |
| Total Fat 73.23g | 92% |
| Saturated Fat 30.53g | 122% |
| Trans Fat 0.35g | |
| Cholesterol 398mg | 133% |
| Sodium 596mg | 25% |
| Potassium 667mg | 19% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.01g | 1% |
| Protein 36.19g | 58% |
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