Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise | Recipes

Name: Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise | Recipes
Ingredients: 2 extra-large egg yolks, at room temperature3 tablespoons freshly squeezed lemon juice1/2 cup freshly grated Parmesan cheese1 tablespoon Dijon mustard1/2 cup chopped fresh basil leaves, lightly packed1/2 teaspoon minced garlic Kosher salt and freshly ground black pepper1 cup vegetable oil, at room temperature1/2 cup good olive oil, at room temperature

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Servings: 7

Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise | Recipes

Ingredients

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2 extra-large egg yolks, at room temperature3 tablespoons freshly squeezed lemon juice1/2 cup freshly grated Parmesan cheese1 tablespoon Dijon mustard1/2 cup chopped fresh basil leaves, lightly packed1/2 teaspoon minced garlic salt and freshly ground black pepper1 cup vegetable oil, at room temperature1/2 cup good olive oil, at room temperature

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Instructions

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Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings—the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.