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Fillet Of Beef With Sour Cream Sauce

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  Beef fillet/Eye round 3 Pound, rolled
  Onions 1⁄2 Pound, sliced
  Celery 1 Cup (16 tbs), diced
  Carrots 2⁄3 Cup (10.67 tbs), diced
  Parsnips 1 Cup (16 tbs), diced
  Bacon 1⁄4 Cup (4 tbs), diced
  Peppercorns 8
  Whole allspice 4
  Bay leaves 2
  Thyme 1⁄4 Teaspoon
  Butter 1 Tablespoon, melted
  Beef/Chicken stock 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Sour cream 2 Cup (32 tbs)
  Flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Place the beef in a 5-quart casserole. Add the next 10 ingredients. Dribble the melted butter evenly. Marinate for 24 hours.
2. Preheat oven to 450°F. Bake the meat, uncovered, in the middle of the oven for 25 minutes. Turn the meat once.
3. Lower the temperature to 350°F. Bring stock to a boil and pour over meat and bake the meat for 1 hour, turning occasionally.
4. Place meat on a platter and keep warm in a 200° oven while you make sauce.
5. Strain the contents of the casserole through a sieve, pressing the vegetables with a wooden spoon. Return the stock to the casserole.
6. Bring the sauce to a simmer over medium heat.
7. In a mixing bowl, add 2 tablespoons of the sauce to the sour cream. Beat in the flour with a whisk. Stir the mixture into the casserole. Cook 3-4 minutes without boiling.
8. Add the lemon juice. Taste for seasoning.

Recipe Summary

Difficulty Level: 
Main Dish

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Fillet Of Beef With Sour Cream Sauce Recipe