Rub fillets with salt and pepper. Melt butter, and when hot, add the fillets. Sprinkle with lemon rind. Mix vegetables and parsley together and spread them in a layer over the beef.
- 2 pounds beef tenderloin
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons butter
- 1 tablespoon lemon rind -- grated
- 2 tablespoons minced onions
- ¼ cup celery -- chopped
- ¼ cup carrots -- diced
- 2 tablespoons parsley -- minced
- 2 tablespoons flour
- 1 cup sour cream
Roast ½ hour in a preheated 350° oven. Reduce oven to 225° and continue roasting 2 hours or more.
Remove meat to a hot serving platter. Blend flour with liquid in roaster. Cook slowly on top of the stove until well blended. Add the sour cream, stirring until the sauce is thick and smooth. Season if you wish to serve over the meat.