The Midnight Filet

A millennium dinner party--whether at the end of 1999 or in 2000--is a culinary milestone. For me, it’s not a moment for glitz and hype; it’s a time for gathering with close friends.

The centerpiece of my gala is oven-roasted beef filets gleaming with fresh cranberry Port sauce, garnished with colorful cipollinis and a small cluster of baby greens. It’s a vibrant seasonal presentation for this expensive cut of beef. Marinating the filets and searing make this typically bland-tasting meat extremely appealing. Also, the second-step roasting is trouble-free, with no need to worry that the filets are cooking too long.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

Oven-Roasted Beef Filets With Fresh Cranberry Port Sauce and Cipollinis

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes plus 4 hours chilling

Roasting a large beef tenderloin can be daunting. Here, individual filets are marinated, seared briefly and oven-roasted just before serving. It’s a predictable process, and the results are immensely flavorful.

6 (4- to 6-ounce) beef filets, 1-inch thick, trimmed, rinsed and blotted dry with paper towels

6 tablespoons olive oil, plus more for greasing

2 tablespoons Dijon mustard

2 tablespoons minced basil

1 tablespoon minced garlic

1 tablespoon fresh rosemary

Coarse salt

Freshly ground pepper

* Place each filet on separate piece of plastic wrap on work surface. Combine 4 tablespoons olive oil, Dijon mustard, basil, garlic, rosemary, salt and pepper to taste in mini-processor and mix until thick. Use small spatula to spread mixture on both sides of filets, dividing evenly. Wrap each filet in plastic. Refrigerate at least 4 hours or up to 2 days.

* Heat 1 tablespoon oil in large nonstick skillet over medium high heat. When oil is very hot, unwrap filets, lightly season with salt and pepper and sear 3 filets on 1 side, about 30 seconds. Use tongs to turn and sear other side, about 30 seconds more. Transfer to oiled shallow baking pan large enough to hold filets in single layer. Add 1 tablespoon oil to skillet and repeat with remaining filets. Keep filets up to 2 hours at room temperature, loosely covered.

* To serve, roast (room temperature) filets on rack set in lower third of oven, uncovered, at 400 degrees 10 minutes for medium rare.

CRANBERRY PORT SAUCE

12 small (less than 3-inch diameter) cipollinis, peeled

1 (14 1/2-ounce) can low-salt chicken broth

1/2 cup ruby Port wine

1 tablespoon balsamic vinegar

2 tablespoons sugar

1/2 teaspoon minced rosemary

1/2 teaspoon minced basil

3/4 cup fresh cranberries

2 tablespoons butter

Coarse salt

Freshly ground pepper

* Put cipollinis, broth, wine, vinegar, sugar, rosemary and basil in medium nonstick skillet. Bring to boil over medium-high heat, then reduce heat and simmer, uncovered, 20 minutes. Add cranberries, stir well and simmer until onions are tender and sauce is slightly thickened, 10 more minutes. (Can be made several hours ahead and kept at room temperature. To serve, gently reheat. If mixture is too thick, add some water to get sauce-like consistency.) Set aside 2 tablespoons for greens. Add juices that have accumulated from searing filets. Stir in butter until melted. Add salt and pepper to taste.

ASSEMBLY

6 cups mixed baby spinach, watercress and arugula leaves, stems trimmed, crisped

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

Coarse salt

Freshly ground pepper

* Put greens in large bowl; keep refrigerated.

* Combine 2 tablespoons reserved Cranberry Port Sauce, vinegar and oil. (Dressing can be made several hours ahead and kept at room temperature.)

* Toss greens with dressing until lightly coated. Season to taste with salt and pepper.

* Place filets on serving plates. Spoon Cranberry Port Sauce over filets, dividing evenly. Place 2 cipollinis next to each filet along with small, loose bouquet of baby greens.

6 servings. Each serving: 429 calories; 619 mg sodium; 84 mg cholesterol; 27 grams fat; 10 grams carbohydrates; 31 grams protein; 1.15 grams fiber.