Cold Filet of Beef

A fork-tender prime cut basted in a zesty marinade….


1 cup of soy sauce

2 cups dry red wine

4 cloves garlic, crushed

2 Tbs. Dijon mustard

2 Tbs. caraway seeds

1 4-41/2 lbs. trimmed beef tenderloin, tied and cut in half

2 Tbs. olive oil

2 Tbs. butter


The night before, combine the soy sauce, wine, garlic, mustard and caraway seeds and pour into a doubled plastic bag. Add filets and marinate in the refrigerator overnight, turning a couple of times. To cook, preheat oven to 425 degrees F. Heat the oil and butter in a heavy skillet. Remove the meat from marinade and pat dry. Seat the meat in the butter and oil until brown, then transfer to a pan and place in oven for approximately 25 mins. (rare) or 35 mins. (medium). Cool to room temperature, approximately 1 hr., before slicing. Arrange on a platter and serve with the two sauces that follow.