- 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 ¬ľ-inch slices
- 1 onion, halved and cut into ¬ľ-inch slices
- 2 cups beef stock, homemade or canned
- ‚Öõ teaspoon salt
- ‚Öõ 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¬įF.
- ¬†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 ¬ľ inch thick and¬†serve on plates with a little of the pan juices or your favorite¬†sauce.