The Devil's Beef Tub
- Reviews 3
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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