Recipe: Herb-Wrapped Filet of Beef (Silver Palate)

HERB-WRAPPED FILET OF BEEF

"If you cannot find a beef filet wrapped in fat, you can substitute bacon for the fat. This roast is ideally cooked to medium-rare. Any longer and the meat begins to toughen and lose flavor."

1 beef filet (about 4 pounds), ready to cook, wrapped in fat, and tied very loosely
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh oregano
2 cloves garlic, cut into thin slivers
Salt and freshly ground black pepper, to taste
2 teaspoons chopped fresh Italian parsley

Preheat oven to 425 degrees F.

Untie the string on the meat and carefully insert the rosemary, thyme, and oregano lengthwise under the fat, all around the filet. Retie the string, snugly this time.

With the tip of a sharp knife, cut slits through the fat and into the meat just large enough for the garlic slivers. Insert a sliver in each slit.

Sprinkle the meat generously with salt and pepper to taste. Place the filet, fat side up, in a shallow roasting pan just large enough to hold it comfortably.

Bake 10 minutes. Reduce heat to 350 degrees F and bake 20 to 25 minutes.

For rare meat, bake at 120F on a meat thermometer (or 35 minutes longer); for medium, 130 degrees F on a meat thermometer. Remove the filet roast from the oven and let it stand 10 minutes before slicing.

Remove and discard the fat, string, herbs and cut into thin slices. Garnish with parsley. Serve hot or at room temperature.

Servings: 8-10
Source: The Silver Palate Good Times Cookbook