Serves 8-12
2-3 lb (.9-1.4kg) beef fillet freshly milled pepper
3 tablespoons oil
Trim the fillet and neatly tie with string (butcher will do this). Season with freshly milled pepper, then rub the oil all over the fillet with your fingers. Leave to stand for 3-4 hours at room temperature.
Calculate the cooking time at 12 minutes per 1 lb (450g). Place fillet in a roasting tin and flash roast in an oven heated to 450°F (230°C) or Gas no. 8 for calculated cooking time, or until the meat has a nice brown crust and is pink and juicy inside. Leave until completely cool, preferably overnight. Remove string, carve in thick slices and arrange on a serving platter.
Variations Beef nicoise: Arrange the meat slices on a serving platter and surround the meat with cold French beans in oil and vinegar dressing, quartered hard-boiled eggs and sliced tomatoes.
For a stunning party dish, glaze the beef slices by thinly brushing them with chilled consomme. Or surround the meat with assorted sweet pickles.