| Beef, Filet Christiania | Meats |
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FOR THE SAUCE
5 large red peppers,roasted 2 tbsp. extra-virgin olive oil 2 garlic cloves minced and mashed to a paste with 1/2 tsp. salt FOR THE FILLING 3 lg. onions,sliced thin 1/4 cup e.v. olive oil 3 lg. garlic cloves,minced 2 lg. red peppers;thin strips 3 oz. dried porcinimushrooms |
1 tsp. minced fresh rosemary
1/2 cup minced fresh parsley -------------------- 3 lb beef fillet,double-butterflied 1 tbsp. e.v. olive oil 1/2 tsp. minced fresh rosemary 2 lg.garlic cloves,crushed 2 tbsp. veg.oil 4 slices bacon,halved crosswise Gourmet Mag.Feb.1990 |
SAUCE:Puree the roasted peppers(peeled and seeded)until almost smooth;add oil,garlic paste,salt & pepper to taste and blend until smooth.Chill the sauce,covered, overnight.
FILLING:Soak the porcini in 2 cups warm water 45 min.Drain, cut into thin strips and pat dry. Cook the onions in oil over mod. heat, stirring until softened;stir in garlic,pepper slices,porcini, rosemary,salt & pepper and cook mixture,stirring until peppers soften. Cool and stir in parsley.
Lay the fillet open between 2 sheets of plasticand flatten with meat pounder to 1/2inch thickness.Discard top plastic,rub meat with olive oil,rosemary,salt & pepper.Arrange3/4 of filling down centre of fillet.Fold meat around filling and enclose it.Tie at 1" intervals with kitchen string.In a skillet cook garlic in veg. oil over mod. high heat until browned and discard garlic. Brown the fillet seasoned with salt & pepper and transfer to a roasting pan. Drape the bacon over the fillet and roast in middle of 375¼F oven for 25 to 30 min.(130¼F on meat therm.)
Heat sauce in a saucepan. Heat remaining filling in skillet over mod. heat,stirring until hot. Cut fillet into 1/2"slices,discarding string and serve with sauce & remaining filling on top. Serves 8.