Roast Filet of Beef with Orange Juniper Crust

A different sort of marinade – pretend the beef is venison.   If juniper berries are unavailable add a tablespoon of gin.

Ingredients: 

• 2 tsp grated orange rind
• 1/2 tsp chopped fresh thyme leaves
• 1/2 tsp fresh rosemary
• 1/2 tsp chopped fresh sage
• 1/2 c chopped Italian parsley
• 1 tsp juniper berries
• 1 tsp chopped garlic
• 3 lbs beef tenderloin, tied
• 1 Tab olive oil
• salt and freshly ground pepper
• 2 c beef or chicken stock

Directions:

1. Combine orange rind, thyme leaves, rosemary, sage, parsley, berries and garlic in a small bowl.
2. Brush filet with olive oil.
3. Season with salt and pepper. P
4. at crust all over meat.
5. Place on a roasting pan fitted with a rack.
6. Let rest refrigerated for at least 2 hours but bring back to room temperature before roasting.
7. Preheat oven to 450°.
8. Roast until rare for 25 to 30 minutes or until desired degree of doneness.
9. Remove from oven, cover with foil and let rest for 15 minutes.
10. Remove the twine.
11. Lightly salt the surface of the meat.
12. Slice thinly.
13. Add stock to roasting pan, scraping up bits on the base of the pan.
14. Bring to boil and boil until reduced by half.
15. Season.
16. Arrange meat on platter.
17. Spoon sauce over meat.

Serves:   8

Source:   Lucy Waverman Food Columnist Special to the Glove and Mail