CookEat Recipe
Filet of Beef Vitte
Whole braised beef tenderloin with a strained horseradish gravy finished with small pieces of oil-packed anchovy and capers.
Method
Steps
Step 1
Heat a conventional oven to 450°F. Spread the required prepared raw mirepoix in an oven-safe braising pan with a fitting lid. Start with a two-and-a-half-pound piece of fresh raw beef tenderloin weighed before removal of its silverskin, and trim that same piece.
Step 2
Season the beef with one teaspoon of salt and half a teaspoon of ground black pepper. Lay it on the mirepoix and pour two tablespoons of melted rendered lard over it. Roast uncovered for about fifteen minutes as a guide, watching the surface and aromatic bed so they do not scorch.
Step 3
Measure half a pint of finished unsalted White Broth prepared with veal bones and aromatics only, and half a pint of finished demi-glace. Keep the measured White Broth hot. Loosen the measured demi-glace with a little additional hot unsalted White Broth until somewhat fluid. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C before using it.
Step 4
Reduce the oven to 325°F. Pour the measured half pint of hot White Broth and the loosened demi-glace into the hot braising pan. Cover and return to the oven for about thirty minutes as a guide. Continue as needed until the thickest part of the beef and several thickest positions in the pork-containing mirepoix are cooked through and reach at least 71°C, checking with a thin-tip thermometer.
Step 5
Transfer the whole filet to a hot serving dish and keep it warm while finishing the sauce.
Step 6
Skim the fat from the recovered braising gravy. Add two tablespoons of freshly grated horseradish and stir lightly. Note the liquid level after this addition, then boil until it has reduced by about half. Fine-strain the sauce into a small saucepan, removing the mirepoix and horseradish solids.
Step 7
Drain loose oil from eight whole cooked oil-packed anchovies and cut the fish into small pieces. Add them to the strained sauce with one tablespoon of drained capers. Mix and boil for about two minutes.
Step 8
Pour this same finished sauce over the whole filet and serve hot.
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