The Devil's Beef Tub

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 beef tenderloin, about 3 â½ 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

Recipe

• 1 preheat oven to 425°f.
• 2 rub the beef with oil and season with salt and pepper.
• 3 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.
• 4 remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
• 5 add the shallot to roasting pan.
• 6 heat the drambuie in a small saucepan over low heat until warmed.
• 7 pour the drambuie over the beef and quickly ignite, using a long match.
• 8 when the flame goes out, remove the beef to a serving platter and hold, loosely covered.
• 9 add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
• 10 whisk in the beef broth, mustard and worcestershire sauce.
• 11 bring to a boil and whisk until smooth.
• 12 season to taste with salt and pepper.
• 13 transfer to gravy boat.
• 14 slice the beef and serve with sauce.
• 15 quit drooling and eat it.