BEEF FILLET WITH RED WINE, GARLIC & ROSEMARY


SERVES 4

16 OZ. BEEF TENDERLOIN - 4 STEAKS - 3" THICK
4 CLOVES GARLIC
4 SPRIGS ROSEMARY - TRIM THE ENDS
1 ½ OZ. OLIVE OIL
2 CUPS RED WINE
SALT & PEPPER TO TASTE
1 ½ OZ. UNSALTED BUTTER
FLOUR
4 TBS. DEMI GLAZE **
4 TSP. UNSALTED BUTTER

SKEWER EACH CLOVE OF GARLIC WITH A SPRIG OF ROSEMARY AND SET ASIDE.

WRAP EACH FILLET IN MOIST COTTON (NOT TERRY) TOWEL. TWIST ENDS TIGHTLY.  LAY ON BOARD AND POUND TO 1" THICKNESS.  FILLET WILL BE ROUNDED.

SALT & PEPPER TO TASTE AND SPRINKLE LIGHTLY WITH FLOUR.  SAUTE IN OLIVE OIL ON BOTH SIDES UNTIL JUST BROWNED.

ADD DEMI GLAZE.  COOK UNTIL RARE OR MEDIUM RARE.  REMOVE FILLETS FROM PAN.

MAKE RUE OF BUTTER AND FLOUR.

POUR OFF OIL AND RETURN PAN TO FIRE.  ADD RED WINE, GARLIC/ROSEMARY SKEWERS.

RETURN FILLETS TO PAN AND ADD RUE.  SIMMER QUICKLY UNTIL SAUCE IS SLIGHTLY THICKENED.  ADD PINCH OF SALT.

SERVE FILLETS TOPPED WITH ROSEMARY SPRIGS AND DRIZZLE WITH SAUCE AND TOP EACH WITH 1 TSP. UNSALTED BUTTER.