Cold Roast Fillet of Beef with Mixed Salad Greens

A French red Burgundy is a good choice for this recipe. The smooth tannins in the wine will complement the beef and tarragon especially well.

Serves 8

Ingredients:

3 pounds beef fillet steak, trimmed

Kosher salt and freshly ground pepper to taste

1 tablespoon fresh mixed salad greens, finely chopped

Cucumber horseradish sauce

1 small cucumber, peeled, seeded and finely diced

Â¾ cup sour cream

3 tablespoons horseradish sauce

2 teaspoons fresh tarragon, minced

1 teaspoon vinegar

Curried yogurt sauce

3/4 cup plain yogurt

2 tablespoons fruit chutney

1 teaspoon lime juice

Â½ cup mayonnaise

1 tablespoon curry powder

2 tablespoons minced red onion

Instructions:

Preheat the oven to 500 degrees. Pat dry the fillet and rub it with salt, pepper and herb. In an oiled roasting pan roast the fillet in the middle of the oven for 25-30 minutes or until a meat thermometer registers 135 for medium rare. The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with parsley. Serve the beef atop the lettuce greens with the sauces on the side.
SAUCES:
Cucumber horseradish sauce: In a bowl whisk together cucumber, sour cream, horseradish, vinegar and tarragon. Salt and pepper to taste. Chill.
Curried Yogurt Sauce: Mix together until smooth 1/2 cup yogurt, chutney, lime juice. Then add remaining yogurt, mayonnaise, curry, onion and salt and pepper to taste. Chill.
Can make the sauces the day before