Fillet of Beef with Sour Cream Sauce Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 35 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Fillet of beef or eye round - 3 pounds, rolled and tied securely at 1-inch intervals | ||
| Onions | 1/2 pound, sliced | |
| Celery | 1 Cup (16 tbs), diced | |
| Carrots | 2/3 Cup (16 tbs), diced | |
| Parsnips | 1 Cup (16 tbs), diced | |
| Bacon | 1/4 Cup (16 tbs), diced | |
| Peppercorns | 8 To taste | |
| Whole allspice - 4 | ||
| Bay leaves | 2 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Thyme | 1/4 Teaspoon | |
| Butter | 1 Tablespoon, melted | |
| Chicken stock | 2 Cup (16 tbs), canned | |
| Lemon juice | 1 Tablespoon (FOR THE SAUCE:) | |
| Sour cream | 2 Cup (16 tbs) (FOR THE SAUCE:) | |
| Flour | 2 Tablespoon (FOR THE SAUCE:) | |
Directions
GETTING READY
1) Preheat the oven temperature to 450° before baking.
2) In a 4- or 5-quart casserole or saucepan, place the beef and then stir in onions, celery, carrots, parsnips, bacon, peppercorns, allspice, bay leaves, salt, a few grindings of pepper and thyme.
3) Mix in melted butter, tossing the meat and vegetables to coat evenly with.it.
4) Keep the meat marinated in this mixture for at least 24 hours if required.
MAKING
5) Uncover and bake the fillet for 25 to 30 minutes in the middle of the oven until the vegetables and meat are lightly browned, tossing the meat once during cooking time.
6) Reduce the oven temperature to 350°F.
7) In a saucepan, bring 2 cups of stock to a boil and mix this into the casserole.
8) Again bake for 1 more hour, tossing the meat occasionally.
9) Pour in more stock only if the liquid seems to be cooking away too rapidly.
10) On a platter, arrange the finished beef and place it warm in a 200°F oven while sauce is prepared.
11) Pass the contents of the casserole through a sieve, squeezing hard on the vegetables using a wooden spoon before discarding them.
12) Place the stock back to the casserole and then allow it to come to a simmer over medium heat.
FINALIZING
13) Take a mixing bowl and mix 2 tablespoons of the sauce with the sour cream.
14) Using a wire whisk, beat in flour and then mix this into the casserole.
15) Allow the sauce to be cooked for 3 or 4 minutes without boiling and then pour in lemon juice.
16) Adjust seasoning.
SERVING
17) Serve the beef in slices with the sauce handed over separately.
1) Preheat the oven temperature to 450° before baking.
2) In a 4- or 5-quart casserole or saucepan, place the beef and then stir in onions, celery, carrots, parsnips, bacon, peppercorns, allspice, bay leaves, salt, a few grindings of pepper and thyme.
3) Mix in melted butter, tossing the meat and vegetables to coat evenly with.it.
4) Keep the meat marinated in this mixture for at least 24 hours if required.
MAKING
5) Uncover and bake the fillet for 25 to 30 minutes in the middle of the oven until the vegetables and meat are lightly browned, tossing the meat once during cooking time.
6) Reduce the oven temperature to 350°F.
7) In a saucepan, bring 2 cups of stock to a boil and mix this into the casserole.
8) Again bake for 1 more hour, tossing the meat occasionally.
9) Pour in more stock only if the liquid seems to be cooking away too rapidly.
10) On a platter, arrange the finished beef and place it warm in a 200°F oven while sauce is prepared.
11) Pass the contents of the casserole through a sieve, squeezing hard on the vegetables using a wooden spoon before discarding them.
12) Place the stock back to the casserole and then allow it to come to a simmer over medium heat.
FINALIZING
13) Take a mixing bowl and mix 2 tablespoons of the sauce with the sour cream.
14) Using a wire whisk, beat in flour and then mix this into the casserole.
15) Allow the sauce to be cooked for 3 or 4 minutes without boiling and then pour in lemon juice.
16) Adjust seasoning.
SERVING
17) Serve the beef in slices with the sauce handed over separately.
Chef
