Skip to main content
Epicurious
Gourmet

Fillet of Beef on Garlic Croutons with Roasted Onion, Caper, and Tarragon Sauce

4.7

(4)

Recipe information

  • Yield

    Serves 12

Ingredients

2 tablespoons vegetable oil
a 3-pound fillet of beef, halved crosswise
2 loaves of Italian bread (each about 14 inches long), cut diagonally  into 1/2-inch slices
about 1/4 cup olive oil for brushing the bread
2 large garlic cloves
about 2 cups Roasted Onion, Caper, and Tarragon Sauce
tarragon sprigs for garnish

Preparation

  1. Step 1

    In a heavy flameproof roasting pan heat the vegetable oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, turning it every 2 minutes, for 10 minutes. Roast the beef in the middle of a preheated 475°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. for medium-rare meat, and let it cool to room temperature. The beef may be roasted 2 days in advance and kept wrapped and chilled. Slice the beef thin.

    Step 2

    Brush both sides of each bread slice lightly with some of the olive oil and on baking sheets toast the slices on both sides under a preheated broiler about 3 inches from the heat until they are golden. Rub one side of each crouton with the garlic, spread it with about 1 teaspoon of the sauce, and top the croutons with the beef. Season the beef with salt and pepper, drizzle it with the remaining sauce, and arrange the croutons on a platter garnished with the tarragon sprigs.

TagsToastSandwichBeefMeatGarlicRoot VegetableVegetableOnionTarragonHerbs & SpicesStarterSnackDinnerNut FreeMake AheadRoastGourmet
Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.