Prep 20 mins
Cook 50 mins
A dramatic and breathtaking hollow in the hills to the north of the Scottish town of Moffat in Dumfries and Galloway, the Devil's Beef Tub can be viewed from the A701 road from Broughton as it twists downwards into Moffat. Located near the border between Annandale in the south and Tweedale in the north, it is dominated by the Great Hill which rises to 1527 feet. At the bottom of the hollow is a martyred Covenanter's grave. The Devil's Beef Tub was also known as the Marquis of Annandale's Beef Stand on account of its use by the men of Annandale as a place to hide stolen cattle.
- 1 beef tenderloin, about 3 ½ pounds
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons coarse-ground black pepper
- 1 shallot, finely chopped
- 4 fluid ounces drambuie
- 2 tablespoons flour
- 16 fluid ounces beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Preheat oven to 425°F.
- Rub the beef with oil and season with salt and pepper.
- Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130°F for rare, 140°F for medium-rare.
- Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
- Add the shallot to roasting pan.
- Heat the Drambuie in a small saucepan over low heat until warmed.
- Pour the Drambuie over the beef and quickly ignite, using a long match.
- When the flame goes out, remove the beef to a serving platter and hold, loosely covered.
- Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
- Whisk in the beef broth, mustard and Worcestershire sauce.
- Bring to a boil and whisk until smooth.
- Season to taste with salt and pepper.
- Transfer to gravy boat.
- Slice the beef and serve with sauce.
- Quit drooling and eat it.
The plan was to use a beef tenderloin. What I didn't know was how pricey that cut of meat would be! So we picked up a cross rib roast. After doing a bit of research I decided to cook the roast in the beef stock and worcestershire sauce. I also grated the shallot and added that to the cooking broth. I cooked the roast to 150 so it was a nice medium done meat. The Drambuie wouldn't light. I suspect that's because of the way I cooked things. I added flour and mustard and made the gravy. We all agreed that it was delicious. I'm definitely going to keep this in mind because it was a nice change. I served this with deviled eggs and funeral potatoes for Easter dinner and we had devil's food cake for dessert. All in all, devilishly good!
Unbelievably good. Easy to prepare, and fun for all during the "flame" process, which I saved for last (after making the gravy/sauce).
Absolutely amazing... on the menu again next Sunday!!!