Fillet of Beef Flambé
From James Beard's American Cookery (Canada, UK), by James Beard.
Fillet of beef, 5 to 6 pounds trimmed weight
4 tablespoons olive oil
1 teaspoon freshly ground pepper
1/3 cup Cognac or Armagnac
Rub the fillet well with oil and freshly ground pepper. Place on a well-oiled rack in a rather shallow roasting pan. Roast at 400°F to 450°F (205°C to 235°C) about 35 minutes or until it has achieved an internal temperature of 125°F (52°C). Brush with oil occasionally if necessary. When done, salt the roast and let it rest 10 minutes. Just before carving, blaze the roast with warmed Cognac. Add a little butter, sprinkle with chopped parsley, and serve with the pan juices. Broiled tomatoes and watercress make nice accompaniments.