Washington Marinated Beef is a delicious and simple way of cooking beef. The longer is left to marinate, the more delicious the flavour of the meat becomes. Serve with steamed broccoli and roast potatoes.
1 X 4 lb. fillet of beef
1 teaspoon salt
2 teaspoon black pepper
8 slices streaky bacon, rinds removed
10 fl. oz. red wine
4 fl. oz. tarragon vinegar
1 teaspoon grated nutmeg
1 teaspoon ground cloves
2 bay leaves
1 onion, sliced and pushed out into rings
2 lemon, thinly sliced
1 large carrot, scraped and thinly sliced
2 tablespoons vegetable oil
2 onions, finely chopped
1 large carrot, scraped and finely chopped
2 fl. oz. brandy
12 fl. oz. home-made beef stock bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
6 black peppercorns
1 tablespoon beurre manie
½ teaspoon salt
1 oz. butter
Place the beef on a working surface and rub it all over with the salt and pepper. Place the beef in a large shallow dish.
Combine all the marinade ingredients and pour the marinade over the beef. Set aside at room temperature for 24 hours, basting and turning occasionally.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Remove the beef from the marinade and pat it dry with kitchen paper towels. Place the beef in a large roasting tin. Pour the marinade through a fine wire strainer set over a large bowl. Discard the contents of the strainer. Reserve 4 fluid ounces of the marinade and set aside. Lay the slices of bacon over the meat.
Place the roasting tin in the oven and roast for 1 hour. This will produce rare beef. For well-done beef, increase the cooking time by 30 minutes.
Meanwhile, make the sauce. In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and carrot and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the reserved marinade and brandy and increase the heat to high. Boil rapidly until the liquid has reduced by two-thirds.
Add the beef stock and bouquet garni. Reduce the heat to low, cover the pan and simmer for 30 minutes.
Add the peppercorns, Stir in the beurre manie, a little at a time, until the sauce is fairly thick and smooth. Cook the sauce for a further 1 minute. Add the salt and increase the heat to high. Cook, stirring constantly, for 1 minute. Stir in the butter. Remove the pan from the heat and pour the sauce into a warmed sauce-boat.
When the meat is cooked, remove the roasting tin from the oven. Remove and discard the bacon. Using two large forks, transfer the meat to a warmed serving plate. Carve the meat into thick slices and serve at once, with the sauce.