Ingredients
5-6
pound filet
Olive oil
1
teaspoon freshly ground black pepper
1
1/2 teaspoons salt
1
/3 cup cognac, heated
Chopped parsley
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Preparation
Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.