Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots

Name: Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots
Yield: serves 8 to 10
Ingredients: One 3- to 3 1/2-pound beef tenderloin, trimmed and tied; 1/4 cup olive oil; 3 tablespoons fresh rosemary; 2 teaspoons freshly ground black pepper, plus more to taste; 2 teaspoons sea salt, plus more to taste; 10 shallots, quartered

December 14, 2011

Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. It’s a no-fail method that ensures a perfectly cooked fillet every time.

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