Fillet of beef Provençale

Fillet of beef Provençale

By
From
The Margaret Fulton Cookbook
Serves
12-16
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2kg fillet of beef, trimmed and tied
freshly ground pepper
30g butter
2 tablespoons olive oil
3 tablespoons brandy
500g green beans, trimmed
500g zucchini, cut into short lengths
500g patty pan squash, halved into rounds
1kg medium tomatoes, quartered
1 cup black olives
2 tablespoons finely chopped fresh herbs such as parsley, basil, oregano or tarragon

Green herb vinaigrette:

Quantity Ingredient
2 teaspoons dijon mustard
2-3 tablespoons white wine vinegar
1 garlic clove, crushed
4 tablespoons chopped herbs such as chives, parsley, tarragon and basil
salt and freshly ground pepper
3/4 cup extra virgin olive oil

Method

  1. Preheat the oven to 200°C. Season beef with pepper. Heat the butter and oil in a roasting pan over a moderate heat. Brown the beef on all sides. Warm the brandy in a saucepan, then set alight and pour over the beef. Shake pan until the flames subside, spooning juices over. Roast 15 minutes for rare and 20 minutes for medium-rare. Remove beef to a plate, cover and leave to cool. Cook the beans, zucchini and squash for 5 minutes in boiling, salted water. Drain and refresh under cold water. Carve the meat and arrange on a serving dish. Toss the vegetables, tomatoes and olives in green herb vinaigrette. Arrange the salad around the beef and sprinkle with herbs.
  2. Green herb vinaigrette: Combine the mustard, vinegar, garlic and chopped herbs. Season with salt and pepper, to taste, then whisk in the oil.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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