Roasted Filet of Beef with Tomato Tarragon Dressing
- Yield 6 servings
A rich tarragon and tomato dressing is spooned over thick slices of perfected roasted beef tenderloin.
- 2 2/3 pounds prime beef filet (in one piece, cut from the thick end)
- -- Sea salt and black pepper
- 2 tablespoons olive oil
- -- Arugula leaves
- Tomato Tarragon Dressing:
- 6 -- ripe plum tomatoes
- 5 tablespoons homemade ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- -- Tabasco sauce
- -- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 -- shallots, peeled and minced
- -- Tarragon and Italian parsley, chopped
- To make the dressing, cut each tomato in half and squeeze out the seeds. Mince the flesh and place in a large bowl. Add the rest of the ingredients except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with plastic wrap and chill for at least 20 minutes or until ready to serve.
- Heat the oven to 400F and preheat a roasting pan. Trim any fat or sinew from the filet of beef and season all over with salt and pepper. Heat a nonstick skillet with a little olive oil. When it is very hot, add the beef and sear from 1 1/2 to 2 minutes on each side until browned all over. Lightly oil the hot roasting pan.
- Transfer the beef to the roasting pan and place in the oven. Roast for 25 minutes for medium rare beef-it should feel a little springy when lightly pressed. Transfer the filet to a warm platter and let rest for 10 minutes.
- Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the arugula into the center. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.
Reprinted with permission from Gordon Ramsay’s Healthy Appetite (Sterling Epicure, 2012).