Fillet of Beef with Crispy Roasted Shallots

My husband is a meat and potatoes kind of guy, and I never met a steak I didn't like.  So this month, we're all about the beef at Katie-Kate's Kitchen!  This particular recipe is a bit time-consuming, so you might save it for a weekend supper or special dinner party.  Using a tenderloin will save a little cash as opposed to individual steaks for each guest.  In winter months, or when time is scarce, use a grill-pan indoors rather than heating up the grill and oven.  No matter how you serve it, when, or for whom, this is a recipe you'll turn to again and again!

1 3-3 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 salt, plus more to taste

10 shallots, quartered

Remove the beef from the 'fridge at least 1 hour before cooking and let come to room temperature.  Rub all over with 2 tablespoons olive oil and sprinkle with 2 tablespoons of the rosemary and the pepper, massaging the beef so the seasonings adhere.

Preheat the over to 400.

Prepare a grill to a "medium" temperature (if using charcoal, so the coals burn to grey ash with a slight red glow).  Season the fillet all over with salt and grill 3-4 minutes per side, turning three times to sear on all sides, for a total of 12-15 minutes.

Remove the meat from the grill and transfer to a rimmed baking pan.  Add the shallots, remaining 2 tablespoons olive oil and 1 tablespoon rosemary.  Season with salt and pepper and toss to coat the shallots.

Roast in the over 15-20 minutes, or until internal temperature is 110 (rare) or 120 (medium-rare) and shallots are crispy around the edges.

Remove from oven, transfer the meat to a wooden cutting board, and let rest, loosely covered, about 10 minutes.  If the shallots need to cook a little more, they can be returned to the oven while the meat rests.  

Slice the fillet into 1/2-inch-thick slices and serve warm with a scattering of crispy roasted shallots.

Serves 8-10.

Recipe adapted from Southern Kitchen, by Sara Foster.