Slow Roasted Filet Of Beef And Basil Parmesan Mayonnaise Recipes
BASIL PARMESAN MAYONNAISE
Steps:
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings - the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
SLOW-ROASTED FILET OF BEEF WITH BASIL PARMESAN MAYONNAISE
Steps:
- For Beef Filet: Preheat the oven 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate! Place the filet on a sheet pan and pat it dry with paper towels. Brush the filet all over with the oil, reserving about half of a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen string to keep them in place, and then brush the tarragon with the reserved oil. Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 120-125 degrees in the center for rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise. For Basil Parmesan Mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cub. With the processor running, slowly pour the oil-mixture through the feed tube to make a thick emulsion. Taste for seasonings-- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
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