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Parisian-Style Roast Beef
Chapter VIII ·
Meat · Nº 317
Parisian-Style Roast Beef
Serves 4
10 ingredients
8 steps
Ingredients
Method
Ingredients
For
−
4 servings
+
600 g
filet mignon
6
tomatoes
150 g
butter
salt
½ kg
white potato
, very small
1
apple
, tart
2 cloves
garlic
, cut into rounds
black pepper
, to taste
bay leaves
parsley
, a good amount
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Method
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1
Using the tip of a knife, make small holes in the meat and insert the garlic slices and small pieces of butter into them.
2
Season with salt and black pepper to taste and let it rest for 1 hour.
3
In a deep ovenproof dish, well greased with butter, place the beef, coated with butter.
4
Add the diced tomatoes, without skins and seeds, and the bay leaf to the dish.
5
Bake in a hot oven and, from time to time, mash the tomatoes with a fork to squeeze out the sauce that bastes the meat, until the outside is golden.
6
A few minutes before the meat is done, add the whole cooked small potatoes, the peeled apple cut into regular pieces and a good amount of parsley.
7
While the beef is in the oven, drizzle a little butter over it.
8
Serve with its own sauce, with farofa of raisins and ham, with French fries, or with steamed vegetables.
From the same chapter
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Steaks in wine sauce
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