12 SERVINGS
Though fillet of beef is an expensive cut, there is absolutely no waste, it cooks in 20 minutes or less, and it carves beautifully. You can increase the cooking time for more well done meat, but fillet is best when cooked to a rosy rare, as suggested here. This recipe can be multiplied exactly to accommodate as many roasts as you need. Since perfect doneness is critical here, I use a digital thermometer.
1 whole fillet of beef, about 5 pounds, trimmed and tied
2 tablespoons Cognac
2 tablespoons minced shallots
½ teaspoon salt
1 teaspoon coarsely cracked black peppercorns, preferably Tellicherry
¼ cup extra-virgin olive oil
4 strips of bacon, optional
1. About 2 hours before you plan to serve the meat, remove it from the refrigerator, unwrap it, and set it in a large glass dish or baking pan. Rub the meat all over with the Cognac, shallots, salt, pepper, and 2 tablespoons of the olive oil. Set aside at room temperature, turning once or twice.
2. Heat the oven to 450°F. About 35 minutes before you plan to serve the meat, heat the remaining 2 tablespoons oil in a large, heavy flameproof gratin dish or roasting pan over moderately high heat. Add the fillet and cook, turning, until browned all over, about 5 minutes. If you are using the bacon, lay it on top of the roast. Transfer the pan to the oven and roast the fillet for 15 to 20 minutes, or until a digital or instant-read thermometer registers 125° to 130°F for rare. (Remember, the meat will keep cooking after you remove it from the oven.)
3. Remove the bacon and transfer the roast to a carving board. Cover loosely with foil and let stand for about 10 minutes before carving.