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Filet of Beef with Zinfandel Sauce

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2 Tbsp olive oilAsian glazed salmon

3 lb trimmed center-cut beef tenderloin
¾ tsp salt
3 cloves garlic, minced
1 bay leaf, chopped
1 ½  tsp fresh thyme chopped
½ tsp black pepper

In roasting pan heat oil.  Add tenderloin; brown on all sides.  Remove from heat; place on a platter or cutting board.

Preheat oven to 450° F.  Discard oil in pan.  Crush salt, garlic, bay leaf, thyme and pepper into a paste; rub over tenderloin. (You can get your roast ready up to this point, wrap it in foil and put in the refrigerator for up to one day)  Return roast to roasting pan (uncovered) and roast 35-40 minutes or until meat thermometer inserted in center reads between 140°F and 145°F for medium rare.  Keep warm on platter.


1 ½ cups red Zinfandel
1 can (13 ¾ oz) reduced sodium beef broth
1 ½ tsp tomato paste
3 Tbsp water
2 tsp arrowroot
¼ tsp salt
¼ tsp black pepper

In roasting pan over two burners, heat wine to boiling, stirring with a wooden spoon to loosen bits from the bottom.  Boil until reduced to ½ cup; pour into small saucepan.  Add broth and tomato paste; boil about 10 minutes until reduced to 1 ½ cups. In small cup mix water and arrowroot.  Stir into wine mixture. Add any juices from the meat. Add salt and pepper to taste.  Heat until boiling then strain through a fine mesh strainer into a gravy boat. The sauce can be made ahead of time, just use the pan you browned the meat in, or you could even make the sauce in a saucepan without the meat.   You can add some of the juice of the meat the next day, or whenever you cook your meat. 

The Garnish:

2 yams peeled and sliced into very thin julienne strips.  I use a zester with the little round holes to scrape the yams and get really thin strips.  Next you have to fry them and this can be tricky.  I use a deep fryer and it takes less than 1 minute per batch or they will burn.

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