- 1 beef fillet (7 to 8 pounds untrimmed, 4 to 5 pounds well trimmed), tied every
- 2 inches for roasting (ask the butcher to do this)
- 2 tablespoons vegetable oil or melted butter
- 1 carrot, cut into ¼-inch slices
- 1 onion, halved and cut into ¼-inch slices
- 2 cups beef stock, homemade or canned
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- Sauce of choice (see above; optional)
This very elegant cut of meat is perfect for entertaining: It cooks quickly, slices easily, goes well with a variety of sauces, but is also excellent by itself. Because it is relatively thin and cooks quickly, however, it can be difficult to brown (unless cooked on a grill). In my method I put the roasting pan in the oven for 10 minutes before putting the roast in. This way, the roast enters a hot pan and starts to cook immediately.
- Preheat the oven to 475°F.
- Lightly coat the meat and a roasting pan with the oil. Place the sliced vegetables in the pan and heat in the preheated oven for 10 minutes, or until the vegetables start to sizzle.
- Place the fillet over the vegetables and roast for a total of 25 to 30 minutes for medium-rare. Turn the roast every 6 to 7 minutes to brown it evenly. The roast should be springy to the touch when done.
- Transfer the roast to a carving board and deglaze the pan and vegetables by adding the stock and stirring to loosen the caramelized bits on the bottom and sides of the pan. Boil to reduce by half and strain; discard the vegetables. Season the roast with the salt and pepper.
- To serve: Cut the fillet into slices about ¼ inch thick and serve on plates with a little of the pan juices or your favorite sauce.