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Fillet of Beef

Holiday 2005
200506036.jpg
food and drink

BY: Lucy Waverman

Measure fillet vertically at thickest point. Roast for 15 minutes to the inch (2.5-cm) for rare, 20 minutes for medium rare, and 25 minutes for medium. The beef can be roasted a day ahead.

2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) cloves garlic, chopped
2 tbsp (25 mL) olive oil
3 lb (1.5 kg) beef tenderloin

1. Combine mustard, soy sauce, garlic and olive oil. Brush onto fillet. Marinate for 1 hour.

2. Preheat oven to 425ºF (220ºC).

3. Place fillet on rack and roast to desired degree of doneness. Cool.

4. Carve fillet into thin slices and serve with sauces on the side.

Serves 10


Double Horseradish Cream
½ cup (125 mL) whipping cream
¼ cup (50 mL) prepared grated horseradish
2 tbsp (25 mL) wasabi paste
1 tsp (5 mL) honey

Unbreakable Béarnaise
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) water
2 tsp (10 mL) chopped tarragon
2 tsp (10 mL) minced shallots
6 black peppercorns
½ cup (125 mL) unsalted butter
½ cup (125 mL) mayonnaise
2 tbsp (25 mL) whipping cream
Salt to taste

Double Horseradish Cream
1. Whisk cream until it holds firm peaks. Combine horseradish, wasabi and honey. Fold into cream.

2. Combine vinegar, water, tarragon, shallots and peppercorns in a small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 to 2 minutes or until reduced to 1 tbsp (15 mL). Strain.

3. Melt butter and combine with vinegar reduction. Place mayonnaise in a medium bowl and whisk butter into it a little at a time, until all the butter has been added and you have a smooth sauce. Whisk in cream and season with salt to taste.

Makes 1 cup (250 mL) sauce


Unbreakable Béarnaise
1.  Combine vinegar, water, tarragon, shallots and peppercorns in a small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 to 2 minutes or until reduced to 1 tbsp (15 mL). Strain.

2.  Melt butter and combine with vinegar reduction. Place mayonnaise in a medium bowl and whisk butter into it a little at a time, until all the butter has been added and you have a smooth sauce. Whisk in cream and season with salt to taste.

Makes 1 cup (250 mL) sauce





Niçoise Sauce
¾ cup (175 mL) mayonnaise
5 anchovy fillets, chopped (amounts to 1 tbsp (15 mL) chopped)
2 tbsp (25 mL) chopped parsley
2 tbsp(25 mL) chopped chives
1 tbsp (15 mL) lemon juice
Freshly ground pepper

1. Combine mayonnaise, anchovies, parsley, chives and lemon. Add pepper to taste.

Makes 1 cup (250 mL) sauce

What to Serve

LCBO#:614776
$21.95  
Stock Type449934
$3.35  
200506036.jpg
food and drink

Fillet of Beef

Holiday 2005

BY: Lucy Waverman

Measure fillet vertically at thickest point. Roast for 15 minutes to the inch (2.5-cm) for rare, 20 minutes for medium rare, and 25 minutes for medium. The beef can be roasted a day ahead.

2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) cloves garlic, chopped
2 tbsp (25 mL) olive oil
3 lb (1.5 kg) beef tenderloin

1. Combine mustard, soy sauce, garlic and olive oil. Brush onto fillet. Marinate for 1 hour.

2. Preheat oven to 425ºF (220ºC).

3. Place fillet on rack and roast to desired degree of doneness. Cool.

4. Carve fillet into thin slices and serve with sauces on the side.

Serves 10


Double Horseradish Cream
½ cup (125 mL) whipping cream
¼ cup (50 mL) prepared grated horseradish
2 tbsp (25 mL) wasabi paste
1 tsp (5 mL) honey

Unbreakable Béarnaise
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) water
2 tsp (10 mL) chopped tarragon
2 tsp (10 mL) minced shallots
6 black peppercorns
½ cup (125 mL) unsalted butter
½ cup (125 mL) mayonnaise
2 tbsp (25 mL) whipping cream
Salt to taste

Double Horseradish Cream
1. Whisk cream until it holds firm peaks. Combine horseradish, wasabi and honey. Fold into cream.

2. Combine vinegar, water, tarragon, shallots and peppercorns in a small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 to 2 minutes or until reduced to 1 tbsp (15 mL). Strain.

3. Melt butter and combine with vinegar reduction. Place mayonnaise in a medium bowl and whisk butter into it a little at a time, until all the butter has been added and you have a smooth sauce. Whisk in cream and season with salt to taste.

Makes 1 cup (250 mL) sauce


Unbreakable Béarnaise
1.  Combine vinegar, water, tarragon, shallots and peppercorns in a small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 to 2 minutes or until reduced to 1 tbsp (15 mL). Strain.

2.  Melt butter and combine with vinegar reduction. Place mayonnaise in a medium bowl and whisk butter into it a little at a time, until all the butter has been added and you have a smooth sauce. Whisk in cream and season with salt to taste.

Makes 1 cup (250 mL) sauce





Niçoise Sauce
¾ cup (175 mL) mayonnaise
5 anchovy fillets, chopped (amounts to 1 tbsp (15 mL) chopped)
2 tbsp (25 mL) chopped parsley
2 tbsp(25 mL) chopped chives
1 tbsp (15 mL) lemon juice
Freshly ground pepper

1. Combine mayonnaise, anchovies, parsley, chives and lemon. Add pepper to taste.

Makes 1 cup (250 mL) sauce

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