CookEat Recipe
Roast Beef Fillet Écossaise with Poivrade
A whole beef fillet roasted over mirepoix and served on a peppery tarragon-vinegar and demi-glace sauce.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Gently melt rendered pork lard, measure about four tablespoons melted rendered pork lard and spread over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one gill of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Preheat a conventional oven to 425°F. Put the separate two ounces raw larding pork, cut into small pieces, in a small roasting pan with one small sliced carrot, one small sliced onion, one sliced celery branch, one fresh sliced leek stalk, two chopped parsley branches, one crushed garlic clove, the separate twenty whole black peppercorns, one bay-leaf sprig, the separate two cloves and one saltspoon thyme. Trim the whole two-and-a-half-pound beef tenderloin, season all over with the separate one teaspoon salt and half teaspoon white pepper and lay over this mirepoix. Measure the remaining one tablespoon melted lard after melting, spread over the beef and pour the separate two tablespoons water into the pan.
Step 6
Roast for about thirty-five minutes, turning and basting occasionally, continuing until the thickest beef centre reaches at least 145°F and the small larding-pork pieces are fully cooked. Transfer the beef to a clean warm dish and rest for at least three minutes. The roasting bed and its pan contents are not served with the sauce.
Step 7
While the beef roasts, prepare the Poivrade. Finely chop the medium white onion and one additional carrot. Fry in the separate one level tablespoon butter until golden.
Step 8
Add the separate half ounce finely minced raw ham, separate one saltspoon thyme, half a bay-leaf sprig, one saltspoon marjoram, the separate three cloves and one teaspoon freshly crushed black peppercorns. Add the half gill tarragon vinegar and separate one gill hot water. Simmer until reduced by half, continuing until the minced ham reaches at least 70°C for two minutes.
Step 9
Add all the loosened one-gill demi-glace portion and the one saltspoon cayenne. Stir gently for one minute, then simmer and reduce for five minutes. Strain through clean food-safe cheesecloth into a warm saucepan and keep hot for immediate serving.
Step 10
Pour the complete hot Poivrade onto a clean hot serving dish, place the rested beef fillet over it and serve promptly.
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