Roast Filet of Beef with Madeira Sauce a la Harris'
| Yield: | 8 Servings |
| Categories: |
| 1 | Whole beef filet, all fat removed and sinew removed (about 5 pounds trimmed), at room, temperature (see note) | |
| 2 | tb | Flour |
| 1 | c | Beef bouillon, canned (not consume) |
| Salt | ||
| Freshly ground black pepper | ||
| Worcestershire sauce | ||
| Grated lemon zest | ||
| 1/4 | c | Plus 2 tablespoons Madeira, or dry sherry |
| 1 | tb | Butter |
| Chopped fresh parsley ( for garnish) |
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