Fillet Of Beef On Bearnaise Bread
|Center cut beef tenderloin||1 1⁄2 Pound, trimmed of fat and sinew, cut lengthwise into 2 equal pieces, and each half tied with string|
|Vegetable oil||1 Teaspoon|
|Dried rosemary||1 Teaspoon, crumbled|
|Baguettes||2 , cut into 50 thin slices|
|Bearnaise butter||1 1⁄2 Cup (24 tbs)|
|Coarse salt||To Taste (To Serve)|
|Freshly ground black pepper||1 (To Serve)|
|Parsley||1 Bunch (100 gm), chopped (To Serve)|
Preheat oven to 425 degrees.
Rub tenderloin with oil and rosemary.
Place one half on a rack in a roasting pan and roast in the center of the oven for about 15 minutes, or until a meat thermometer registers 120 degrees.
Remove and let cool to room temperature.
(Do not refrigerate.) Roast the other half in the same manner.
Spread bread slices with Bearnaise butter.
Re-form slices, buttered sides together, into several small loaves and wrap in aluminum foil.
(This way, they can be heated in small batches and served warm.) Shortly before serving, preheat oven to 350 degrees.
Place bread in oven as needed for 5 minutes until heated through.
Meanwhile, remove string from tenderloin and slice into 50 thin slices.
Remove bread from oven and place a slice of beef on each piece.
Sprinkle with salt and pepper, and garnish with parsley.