Broiled Peppered Fillet of Beef

Ingredients

• 1 ¼ pounds center-cut fillet of beef, well trimmed
• ¼ cup cracked black peppercorns
• 2 crushed garlic cloves
• 2 bay leaves
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 1 cup dry red wine like Pinot Noir
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt to taste
• ½ cup chicken broth, fresh or canned
• 1 teaspoon tomato paste
• 2 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    510 calories; 35 grams fat; 14 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 136 milligrams cholesterol; 279 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Rub the fillet with the cracked black pepper. Place in a non-aluminum deep dish, and add the garlic cloves, bay leaves, rosemary, red wine, olive oil, vinegar and salt. Cover, and let stand for 30 minutes. Drain, pat dry, and reserve marinade.
2. Preheat the oven broiler to high, or prepare the charcoal.
3. If the fillet is to be cooked in an oven broiler place it on a rack about 3 inches from the heat source. Broil, turning and searing evenly all around, for about 12 to 15 minutes for rare. Cook longer for well done. Transfer to a warm platter and keep warm. If the fillet is to be cooked on a hot clean grill, place the fillet on the grill. Cook and sear all around evenly for about 12 to 15 minutes for rare.
4. Meanwhile transfer the marinade to a small saucepan and over high heat reduce by half. Add the chicken broth, tomato paste and any juices that may have accumulated around the fillet.
5. Reduce sauce by more than half, stir in butter and check seasoning.
6. Slice the meat into thin slices and serve with the sauce.

1 hour 15 minutes