Filet of Beef “Rothes House” Style

Adapted from a recipe by David Yeadon, executive chef of the Rothes House, Scotland
Ingredients
  • 1 (2 14-to-2 12-pound) prime filet of beef
  • 8 slices bacon
  • 2 to 3 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 1 garlic clove, chopped
  • 1 teaspoon tomato paste
  • 1 heaping tablespoon flour
  • >
  • 1 heaping tablespoon black peppercorns
  • 1 cup beef stock
  • 1 bay leaf
  • 14 cup The Glenrothes Vintage Single Malt, or a hearty Highland Single Malt such as The Macallan
  • 14 cup dry white wine
  • 1 tablespoon heavy cream or crème fraîche
  • Fresh herbs for garnish
Directions

Preheat oven to 425F. Place a roasting rack into a roasting pan.Wrap strips of bacon around the beef filet and tie at intervals with string. Place on the roasting rack. Roast for 25 to 45 minutes, depending on the desired doneness. (An instant-read thermometer will read 120F for rare; 125 to 130F for medium-rare; 135to 140F for medium.)

Meanwhile, pour remaining oil into a large skillet. Add onions and garlic and cook over medium heat, shaking the pan frequently, until soft and lightly browned, 5 to 10 minutes. Whisk in tomato paste, flour and peppercorns. Add stock and bay leaf and bring to a boil. Reduce heat to low and simmer gently until ready to serve.

When beef is done, remove it from oven. Carefully remove beef, on its rack, from the pan and let meat rest for 10 minutes.

Meanwhile, set the hot roasting pan on the stovetop over medium heat. Add about 1¼2 cup of sauce and stir, scraping any browned bits from bottom of pan. Pour contents of roasting pan into the sauce in skillet.

Strain sauce into a saucepan; discard solids. Set over medium heat and add whisky and wine. Bring to a boil, reduce heat and simmer for about 3 minutes. Season with salt and pepper to taste. Just before serving, add cream and remove from heat. Stir until thick and smooth.

When ready to serve, remove strings from beef. Slice and serve with sauce. Garnish with fresh herbs if desired. Makes 4 to 6 servings.

Published on June 23, 2010
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